Stewed Lamb Brisket with Bean-milk Stick In Pot

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Ingredients

  • lamb brisket 15 oz

  • fried bean-milk sticks 2 pcs

  • water chestnuts 10 pcs

  • dried mushroom 10 pcs

  • ginger 3 pcs

  • spring onion 2 stalks

  • garlic 5 cloves

  • red preserved beancurd 1 pc

Seasonings

  • dark soy 1 tbsp

  • sugar 1/2 tsp

  • light soy 1/2 tsp

  • pepper pinch

Method

  1. Scald brisket. Wash and cut into chunks. Section fried bean-milk sticks and soak.

  2. Slice ginger. Skin water chestnuts and press. Section spring onion. Sock mushroom and mince garlic.

  3. Saute mashed garlic and red prevserved beancurd with 2 tbsp oil, put in brisket and stir fry. Sprinkle with wine. Dish up. Steam until brisket turns tender.

  4. Saute ginger slices and spring onion sections. Add in brisket, bean-milk stick, water chestnut, mushroom, seasonings and some water. Stir fry for a while. Transfer ingredients to pot. Then stew over medium heat until brisket becomes tender and sauce thickens. Dish up. Serve hot.

 

food-bean-milk-sticks.jpg (11114 bytes) food-beancurd-red-preserved.jpg (17597 bytes)
fried bean-milk sticks red preserved beancurd

 

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