How to Make Speedy Hong Kong Style Lamb Pot 羊腩煲

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hong kong style lamb pot 羊腩煲. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Hong Kong Style Lamb Pot 羊腩煲 is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Hong Kong Style Lamb Pot 羊腩煲 is something that I have loved my entire life. They’re nice and they look wonderful.

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 cook that.

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

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

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