Braised Lamb Chops with Noodles

Method9 steps

1. 1

   Blanch the Lamb

   羊排焯水

   Place the lamb in a pot of cold water and bring to a boil. Skim off the blood foam, then remove the lamb.

   羊肉冷水下锅焯水，水开了之后把血沫撇掉，捞出羊肉。

   ⏱10 min

   • 💡 Starting with cold water helps draw out more blood from the lamb.冷水下锅更有利于逼出羊肉里的血水
   
2. 2

   Prep the Aromatics

   准备辅料

   Slice the ginger (4 slices) and place the dried red chili and Sichuan peppercorns in a bowl to set aside.

   切好生姜（4片），放入干辣椒与花椒在碗里备用。

   ⏱2 min

   • 💡 Snip the dried red chili open to release more flavor.干辣椒可以剪开更容易出味
   
3. 3

   Caramelize the Sugar

   炒糖色

   Add a bit more oil than usual to the wok. Once the oil is hot, add the granulated sugar and stir-fry until it turns a caramel color for the lamb.

   在炒锅加入稍多一点油。油热之后，放入白砂糖，给羊肉炒出焦糖色。

   ⏱5 min

   • 💡 Watch the heat closely — add the lamb as soon as the sugar turns reddish-brown and starts bubbling, to avoid bitterness.注意火候，糖色变棕红且冒细泡时立即下羊肉，防止变苦
   
4. 4

   Season and Stir-Fry

   调味翻炒

   Once the lamb has released its moisture, add salt, dark soy sauce, and the prepared aromatics (ginger, chili, and Sichuan peppercorns).

   羊肉水份炒干之后，放入盐、老抽，以及备好的调味料（姜、辣椒、花椒）。

   ⏱2 min

   • 💡 Frying out the moisture helps eliminate the lamb's gamey flavor.炒干水份能去除羊膻味
   
5. 5

   Braise the Lamb

   炖煮羊排

   Add enough water to cover the lamb. Bring to a boil over high heat, then simmer for 10 minutes. Reduce to low heat and braise for 30 minutes.

   加入清水没过羊肉，大火煮沸之后，继续煮10分钟，之后转小火炖煮30分钟。

   ⏱40 min

   • 💡 Add enough water all at once — you'll need extra for the noodles later.水量要一次加足，后面还要焖面用
   
6. 6

   Mix and Rest the Dough

   和面醒面

   Combine flour, salt, and water, mixing until smooth. Knead until the dough is smooth, rest for 10 minutes, then knead again and rest for another 5 minutes.

   面粉加盐和水混合均匀，揉至光滑，醒面10分钟后再次揉匀，再醒5分钟。

   ⏱20 min

   • 💡 Salt adds chewiness to the noodles.盐能增加面条的筋道感
   
7. 7

   Roll Out the Dough

   制备面皮

   Shape the dough into a log, cut into 6 to 8 small pieces, brush with oil, and let rest for 5 minutes before rolling out into sheets.

   把面团揉成条，切成6到8个小剂子，抹上油等待5分钟后擀成面皮。

   ⏱10 min

   • 💡 Brushing with oil prevents sticking and improves the dough's elasticity.抹油可以防止面皮粘连并增加延展性
   
8. 8

   Steam the Noodles with Vegetables

   焖煮面皮与配菜

   Add the sliced green bell pepper, sweet pepper, and scallion (white part). Lay the dough sheets one by one over the lamb, then stir-fry evenly or cover and steam for 4 minutes.

   放入切好的青椒、甜椒、大葱，将面皮一片一片铺在羊肉上，翻炒均匀或盖盖焖煮4分钟。

   ⏱5 min

   • 💡 Handle the dough sheets one at a time to avoid them sticking together.面皮要一片一片操作，避免粘成一坨
   
9. 9

   Finish and Serve

   出锅

   Make sure the noodles are fully cooked and the sauce has reduced evenly, then serve.

   确保面皮熟透，收汁均匀后即可出锅。

   ⏱1 min

   • 💡 Leave a little broth at the end — noodles soaked in sauce taste even better.最后可以留一点汤汁，面条吸满汁水更好吃