Steps to Prepare Favorite Hong Kong Style Lamb Pot 羊腩煲

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Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, hong kong style lamb pot 羊腩煲. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Hong Kong Style Lamb Pot 羊腩煲 is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Hong Kong Style Lamb Pot 羊腩煲 is something which I have loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Hong Kong Style Lamb Pot 羊腩煲:

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

Steps 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!.

So that’s going to wrap this up for this exceptional food hong kong style lamb pot 羊腩煲 recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!