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Chinese braised lamb casserole(Hongkong style)
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Chef :
EmilianiChinese braised lamb casserole(Hongkong style)
This lamb is a popular Cantonese dish perfect for the winter seasons. I didn't use salt in this recipe cause red beancurd & chu how sauce already salty enough to cook this lamb.
Ingredient
Food ration :
6 servings
3 pounds
belly lamb
15 slice
ginger
5 cloves
garlic(smashed)
4 pcs
onion (cut slice)
3 tbsp
chu how sauce
4 cube
fermented red beancurd
1 tbsp
cooking wine
Cooking instructions
* Step 1
Soak dried ingredients to softened. Peel cane sugar& water chestnuts set a side for later use.
* Step 2
Make hot wok without oil, fry lamb in hot wok to remove excess water from lamb until come out the water. Take it out then wash clean.
* Step 3
✓Make hot the wok put 1tbsp of oil, sauteed garlic, ginger, onion & rock sugar until fragrance. ✓Then put in fermented red beancurd& Chu how sauce stir it ✓ put back the lamb stir it until sauce mix up.
* Step 4
✓Then put in water chestnuts, dried mushrooms,cane sugar& water from soaked mushrooms stir it mix well. Cover to boil for 5 minutes then turn to low medium fire boil for 1 hour. After 1hour off the fire,lest sit for another 30 minutes without open the lid. Ready to have Hot pot Lamb casserole 😋.
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