Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hong kong style lamb pot 羊腩煲. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lamb Stew Chinese Style is a very popular warming dish in Hong Kong during winter. Not only it is so delicious. we also believes that lamb has very good health promoting properties. 枝竹羊腩煲 Easy to make Hong Kong Classic Favorite Instant Pot Chinese Lamb Stew (Chinese: 枝竹羊腩煲)!
Hong Kong Style Lamb Pot 羊腩煲 is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Hong Kong Style Lamb Pot 羊腩煲 is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook hong kong style lamb pot 羊腩煲 using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Hong Kong Style Lamb Pot 羊腩煲:
- Prepare chinese mushrooms
- Make ready sheets fried beancurd
- Make ready 4 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Take 1 piece chinese Cinnamon 桂皮
- Take 3 spoonful Peppercorns 花椒
- Prepare 1 cube (30 g) Rock Sugar
- Prepare 8-10 Star Anise 八角
- Prepare the bowl of sauce
- Make ready Medium Size Red Fermented Beancurd (3 spoon size)
- Take 3 small cubes of Fermented Beancurd
- Take 2 spoons chu hao sauce
- Make ready 2 capful of ShaoXing
- Make ready 2 tsp if dark soya sauce
- Prepare Step 2 info
- Take 4 pounds lamb belly
- Get 2 pcs Ginger
- Take Chives
- Take ShaoXing Wine 2 capful
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Instructions to make Hong Kong Style Lamb Pot 羊腩煲:
- Main ingredients, peel water chestnut and soak mushrooms until soft.
- Lamb belly brisket in chucks add chives, ginger and 2 capful of ShaoXing Wine into the pot then throw in those lamb together and start to boil it. Do it from cold to then boiling to take out those gamey taste of the lamb. Around 8 mins then rinse and take out.
- For me belly area tasted the best but too fatty so i usually cut out all the fat (those white bits) so wont be too oily.
- Refer to ingredients "the bowl of sauce"
- Few pieces of Ginger with little oil then add in lamb and fry for 30secs add sauce then mix well
- Add in mushroom, water chestnuts, water with the seasoning packet and rock sugar. Low heat for 45mins
- Taste test if bland add in more fermented beancurd and chu hao sauce if ok. For the lamb if its still abit tough add in a little more rock sugar and stew for another 45mins. When everything ok after 1.5hrs of cooking pop in those beancurd sheets and heat for another 15 mins low heat.
- Can be served as hotpot together with lettuce!
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