Recipe of Favorite Hong Kong Style Lamb Pot 羊腩煲
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Quick Hong Kong Style Lamb Pot 羊腩煲. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hong Kong Style Lamb Pot 羊腩煲, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hong Kong Style Lamb Pot 羊腩煲 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hong Kong Style Lamb Pot 羊腩煲 is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hong Kong Style Lamb Pot 羊腩煲 estimated approx 3 hrs.
To get started with this recipe, we must 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.
We love to have this in winter which keeps you warm!
Ingredients and spices that need to be Make ready to make Hong Kong Style Lamb Pot 羊腩煲:
- chinese mushrooms
- sheets fried beancurd
- 4 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- 1 piece chinese Cinnamon 桂皮
- 3 spoonful Peppercorns 花椒
- 1 cube (30 g) Rock Sugar
- 8-10 Star Anise 八角
- the bowl of sauce
- Medium Size Red Fermented Beancurd (3 spoon size)
- 3 small cubes of Fermented Beancurd
- 2 spoons chu hao sauce
- 2 capful of ShaoXing
- 2 tsp if dark soya sauce
- Step 2 info
- 4 pounds lamb belly
- 2 pcs Ginger
- Chives
- ShaoXing Wine 2 capful
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!
While that is by no means the end all be guide to cooking fast and simple lunches it's excellent food for thought. The expectation is that will get your creative juices flowing so you may prepare wonderful lunches for your own family without needing to complete too terribly much heavy cooking from the practice.
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