枝竹羊腩煲
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
Scald brisket. Wash and cut into chunks. Section fried bean-milk sticks and soak.
Slice ginger. Skin water chestnuts and press. Section spring onion. Sock mushroom and mince garlic.
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.
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.
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| fried bean-milk sticks | red preserved beancurd |
