Easiest Way to Make Perfect Hong Kong Style Lamb Pot 羊腩煲

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Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hong kong style lamb pot 羊腩煲. One of my favorites food recipes. For mine, I am going to 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 well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Hong Kong Style Lamb Pot 羊腩煲 is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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 cook it.

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

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