Recipe of Homemade Hong Kong Style Lamb Pot 羊腩煲

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Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hong kong style lamb pot 羊腩煲. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Hong Kong Style Lamb Pot 羊腩煲 is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first 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 it.

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

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

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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