Hey everyone, hope you are having an amazing day today. 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 food recipes. This time, I will make it a little bit unique. This will be really delicious.
Hong Kong Style Lamb Pot 羊腩煲 is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Hong Kong Style Lamb Pot 羊腩煲 is something that I have loved my entire life.
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)!
To get started with this recipe, we have to first prepare a few components. You can have hong kong style lamb pot 羊腩煲 using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Hong Kong Style Lamb Pot 羊腩煲:
- Get chinese mushrooms
- Take sheets fried beancurd
- Get 4 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Take 1 piece chinese Cinnamon 桂皮
- Make ready 3 spoonful Peppercorns 花椒
- Take 1 cube (30 g) Rock Sugar
- Prepare 8-10 Star Anise 八角
- Prepare the bowl of sauce
- Get Medium Size Red Fermented Beancurd (3 spoon size)
- Make ready 3 small cubes of Fermented Beancurd
- Get 2 spoons chu hao sauce
- Get 2 capful of ShaoXing
- Get 2 tsp if dark soya sauce
- Prepare Step 2 info
- Take 4 pounds lamb belly
- Prepare 2 pcs Ginger
- Get Chives
- Make ready ShaoXing Wine 2 capful
Authentic Hong Kong style food in Northern Virginia/DC area. 主 角 Chef's Recommendations. 滾滾辣鷄煲 Hot Pepper Chicken in Hot Pot 椰青靚鷄煲 Young Coconut Chicken in Hot Mushroom in XO Sauce 藥膳羊腩煲 Lamb Casserole with Herbs 肉碎冬菜蒸茄子 Steamed Eggplant W / Minced. Lemon tart. "Authentic Hong Kong style". "nice old traditional wanton noddle". The Best Hong Kong Style Recipes on Yummly Hong Kong-style Broccoli, Hong Kong-style Egg Tarts, Hong Kong Style Coconut Pudding.
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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