Traditional Chinese Goat with thick sauce: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Goat with thick sauce. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2628 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Lamb in rich gravyProcess flow Frozen sheep carcass → defrost → process → cut into strips → pre-cook and cut into pieces → canning ← sauce preparation Finished product ← Insulation inspection ← Sterilization and cooling ← Exhaust sealingPreparation method 1. Thaw: Same as mutton curry.2. Raw material processing: Same as curry mutton, but the rib meat should be cut into strips of 6 to 8 cm wide, and the leg meat should be cut into strips of 5 to 6 cm wide.3. Pre-cook and cut into pieces: Rib meat and leg meat should be pre-cooked separately. When the water for the rib meat is boiling, add it to the pot and cook for 10 minutes. When the water for the leg meat is boiling, add it to the pot and cook for 15 minutes. Then cut the cooked strips into small pieces of about 3 cm.4. Preparation of sauce: 9.4 kilograms of peanut oil (or mutton oil), 23. …
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Lei Cheng
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