枝竹羊腩煲

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.

fried bean-milk sticks	red preserved beancurd

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