Recipe of Super Quick Homemade Hong Kong Style Lamb Pot 羊腩煲

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, hong kong style lamb pot 羊腩煲. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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.

Hong Kong Style Lamb Pot 羊腩煲 is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Hong Kong Style Lamb Pot 羊腩煲 is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook hong kong style lamb pot 羊腩煲 using 18 ingredients and 8 steps. Here is how you can achieve it.

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

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

Hong Kong-Style BroccoliOne Perfect Bite. chinese rice wine, water, water, salt, broccoli, vegetable Egg Tarts (Hong Kong Style)Christine's Recipes. plain flour, vanilla extract, evaporated milk, icing Chinese Braised Lamb Casserole, Hong-Kong StyleThe Woks of Life. Hong Kong Style Milk Tea. 港式奶茶. Foto: "Taiwan beer to go with the lamb pot". Order all menu items online from Hong Kong - Eugene for takeout. The best Chinese in Eugene, OR.

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