How to Prepare Award-winning Hong Kong Style Lamb Pot 羊腩煲

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Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, hong kong style lamb pot 羊腩煲. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Hong Kong Style Lamb Pot 羊腩煲 is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Hong Kong Style Lamb Pot 羊腩煲 is something that I’ve loved my whole life. They’re fine and they look wonderful.

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To begin with this particular recipe, we must 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. {Make ready 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. {Take of Rock Sugar.
7. {Take of Star Anise 八角.
8. {Take of the bowl of sauce.
9. {Take of Medium Size Red Fermented Beancurd (3 spoon size).
10. {Take of small cubes of Fermented Beancurd.
11. {Make ready of chu hao sauce.
12. {Make ready of capful of ShaoXing.
13. {Prepare of if dark soya sauce.
14. {Take of Step 2 info.
15. {Get of lamb belly.
16. {Make ready of Ginger.
17. {Take 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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