Red Braised Mutton (Skin-on), 红烧带皮羊肉 in Chinese, is considered a delicacy in Sichuan Cuisine. In Chinese cuisine, the key to a successful mutton dish is to get rid of the unpleasant smell while keeping the unique taste and rich texture of mutton intact.
Traditional Sichuan Cuisine takes advantage of chili peppers and spices such as Sichuan Peppercorns and Star Anise to get rid of the unpleasant smell from the mutton.
Some may wonder why keep the mutton skin. A couple of reasons why Chinese like the muttion with skin. First, the muttion skin adds a layer of soft and flavorful tissue to chew on, which compliments the lean mutton muscles. Second, the skin, when cooked properly, has a rich flavor which is different from the muscle tissue. Last but not least, the skin is said to have plenty of protein. In China protein would not be easily disposed and wasted.
If you want to try this dish, please pay us a visit at 9398 Bellaire Blvd, Houston, Texas, 77036. Phone: 281-501-1840.