Lamb Stew Chinese Style 枝竹羊腩煲

Lamb Stew Chinese Style 枝竹羊腩煲


braised lamb in clay pots is a very
popular dish in Hong Kong during winter not only because it is delicious and
also we believe the lamb has the health-promoting properties it is
considered to have the effect of warming and promoting circulation and dispelling
the cold you wanna try it let me show you how to do it here we have 600 gram
of lamb breast remember to choose the one with the skin on it firstly we
brench the lamb breast by putting it in boiling water with two slices of ginger
for ten minutes to get rid of the rough taste then cool down in iced water for
five minutes then drain and set aside we also soak three pieces of dried
beancurd sticks in water for 30 minutes after 30 minutes they gonna get softened
heat add two tablespoons of cooking oil in a pot over medium to low heat. add the
white part of scallion shallots and a lots of ginger here’s around ten slices of
ginger or you can add more. sauté for one minutes to release the aroma the
ginger is to get rid of the rough taste of the lamb then add three pieces of
red bean curd. 1 tablespoons of chu Hau sauce and 1 tablespoon of hot sim sauce
red bean curd and to Chu Hau sauce are the key ingredients for the soup base saute
for 30 seconds to release the aroma mmm it smells very nice then add lamb and
mix well to coat the lamb even a in the sauce perfect then add the Chinese mushroom
water chestnuts which can balance the warming effect of the lamb a piece of
tangerine peel which is to reduce the strong taste of the lamb two-star anises
and 30 gram of rock sugar which acts as nature tenderiser. oh and a tablespoon
of Chinese cooking wine to bring out the fragrance
combine all the ingredients together then add the water to cover the lab
bring to boil simmer in high heat for 15 minutes it looks very nice already then
simmer it in medium to low heat for one hour remember to stir the stew from time
to time to prevent it from sticking add more water if necessary after one hour
taste the lamb once it is tender transfer the content into a clay pot hmm
I need to add a little bit more water then add the dried beancurd sticks and
the bamboo shoots simmer in low heat for 15 minutes clay pots can keep the
moisture of the meat and all the flavors of the ingredients very well great we
still have some time let’s make the sauce here we have three pieces of
preserved white beancurd add 1 tablespoon of water and mix well
1 teaspoon of sesame oil bit of chili to your taste and that’s
the sauce for the lamb great after 50 minutes and you can see it is so so so
nice and garnished with green part of the scallion and this is the braised
lamb in Cray pot it is delicious isn’t it have it in hotpot style and usually we
have some veggies with it also it tastes very well with tong ho. have the lamb with
the sauce mmm the lamb is really really tender and
juicy this dish is perfect for winter thanks for watching please subscribe my
channel I’ll see you next time

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