According to the instructions on the second image? You could probably also use it as a marinade for grilled meats
Nightgaun7
We got a bunch of random stuff at an Asian grocery store that was going out of business. Unfortunately the directions are rather vague, and I wasn’t able to find anything online that seemed like a good match for what little detail there is. The way I interpret this label, I would be looking for a a cut like lamb shank, cubing it to about 2 CM pieces, browning beforehand with a bit of flour, and simmering for 20-30 mins or so before serving.
But before I wing it, I figured I’d ask if anyone can shed a little more light on this dish and how to prep it.
Background_Koala_455
I would do what you said. It doesn’t say to brown the meat first, but we all know that browning meat gives flavor.
3 Comments
According to the instructions on the second image? You could probably also use it as a marinade for grilled meats
We got a bunch of random stuff at an Asian grocery store that was going out of business. Unfortunately the directions are rather vague, and I wasn’t able to find anything online that seemed like a good match for what little detail there is. The way I interpret this label, I would be looking for a a cut like lamb shank, cubing it to about 2 CM pieces, browning beforehand with a bit of flour, and simmering for 20-30 mins or so before serving.
But before I wing it, I figured I’d ask if anyone can shed a little more light on this dish and how to prep it.
I would do what you said. It doesn’t say to brown the meat first, but we all know that browning meat gives flavor.
It seems to me like a dump and go kind of thing.