Braised Lamb with Carrots (羊肉烧胡萝卜 Yang Rou Shao Hu Luo Bo)

Pat the lamb meat dry. Peel and cut the ginger into slices. Peel and roll cut the carrots by cutting diagonally and rolling the carrot 90 degrees after each cut. Cut the green onion into thin slices and set aside. Boil some hot water in a kettle.

Heat a large deep pot (cast iron, dutch oven or sauce pan) under medium-low heat. Add the 1 tablespoon of vegetable oil. When the oil is getting warm, add the sugar and ginger slices, tossing occasionally until the sugar completely melts but is not burnt.

Add the lamb meat to the pot and immediately start stirring and tossing for a few minutes. When most of the lamb meat is covered with a coat of sugar, add the ~2 cups of water or enough water to submerge most of the meat. Add the rest of the condiments: 2 tablespoons of Chinese Shaoxing wine, 1 tablespoon of light soy sauce, and 1 tablespoon of dark soy sauce, raising the heat to medium-high to bring to a boil.

Once boiling, lower the heat to low to maintain a simmer and cover the lid. Simmer the lamb for 45 minutes to an hour. Then add the carrots and continue simmering for another 20 to 30 minutes.

When the time is up, take the lamb meat and carrots out into a plate while leaving the liquid in the pot. With lid open, raise the temperature to medium-high and let the liquid boil for a few minutes. When liquid reduces to about half volume or to your desired thickness, turn off the heat. Pour the liquid over the lamb meat and carrots. Sprinkle some green onions on top and enjoy!