Hong Kong Style Lamb Pot 羊腩煲
Hong Kong Style Lamb Pot 羊腩煲

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, hong kong style lamb pot 羊腩煲. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

張媽媽自家製【枝竹羊腩煲】是秋冬暖身之選! 羊肉鬆軟，枝竹吸收了羊肉的精華，非常滋味!希望你們做來些吃喔! 請like我的Video同訂閱我的頻道呀! 如喜歡的話，請分享給朋友家人。謝謝。 支竹羊腩煲 WooHoo!!! 今集講吓求婚。無線睇得多真係會變低能。 如果你鍾意呢個做法記得"like"同訂閱我個頻道啦。多謝。 Undoubtedly Hong Kong's favourite winter pot dish. 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 Have the lamb with bean curd sauce.

Hong Kong Style Lamb Pot 羊腩煲 is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Hong Kong Style Lamb Pot 羊腩煲 is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook hong kong style lamb pot 羊腩煲 using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Hong Kong Style Lamb Pot 羊腩煲:
  1. Make ready chinese mushrooms
  2. Make ready sheets fried beancurd
  3. Prepare 4 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
  4. Make ready 1 piece chinese Cinnamon 桂皮
  5. Prepare 3 spoonful Peppercorns 花椒
  6. Prepare 1 cube (30 g) Rock Sugar
  7. Make ready 8-10 Star Anise 八角
  8. Take the bowl of sauce
  9. Prepare Medium Size Red Fermented Beancurd (3 spoon size)
  10. Prepare 3 small cubes of Fermented Beancurd
  11. Prepare 2 spoons chu hao sauce
  12. Take 2 capful of ShaoXing
  13. Take 2 tsp if dark soya sauce
  14. Get Step 2 info
  15. Prepare 4 pounds lamb belly
  16. Get 2 pcs Ginger
  17. Take Chives
  18. Make ready ShaoXing Wine 2 capful

The ultimate delicious comfort food you'll keep coming for more! 😀. 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. Clay Pot Rice (Hong Kong Style)China Sichuan Food. sesame oil, oyster sauce, water, long grain rice Chinese Braised Lamb Casserole, Hong-Kong StyleThe Woks of Life. As a former British colony, Hong Kong is a melting pot of international cuisine.

Instructions to make Hong Kong Style Lamb Pot 羊腩煲:
  1. Main ingredients, peel water chestnut and soak mushrooms until soft.
  2. 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.
  3. 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.
  4. Refer to ingredients "the bowl of sauce"
  5. Few pieces of Ginger with little oil then add in lamb and fry for 30secs add sauce then mix well
  6. Add in mushroom, water chestnuts, water with the seasoning packet and rock sugar. Low heat for 45mins
  7. 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.
  8. Can be served as hotpot together with lettuce!

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