Recipe of Perfect Hong Kong Style Lamb Pot 羊腩煲

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, hong kong style lamb pot 羊腩煲. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Hong Kong Style Lamb Pot 羊腩煲 is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Hong Kong Style Lamb Pot 羊腩煲 is something that I’ve loved my entire life. They’re fine and they look fantastic.

Easy to make Hong Kong Classic Favorite Instant Pot Chinese Lamb Stew (Chinese: 枝竹羊腩煲)! Super tender & juicy lamb bursting with deep This deeply flavored hearty hot pot of lamb is SO satisfying to eat. We simply couldn't stop eating! 😛. Time to devour some Instant Pot Lamb Stew.

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

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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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