羊腩煲 Lamb Stew

材料

羊腩 2斤

冬菇 10隻

薑片 3片

薑粒 76克

蒜蓉 4粒

乾蔥 4粒

枝竹 114克

馬蹄 6粒

八角 2粒

陳皮 1角

水 1500毫升

油 1湯匙

醬料

南乳 1磚

腐乳 10磚

柱侯醬 2湯匙

麻醬 1湯匙

海鮮醬 1湯匙

紹酒 5湯匙

調味料

生抽 2湯匙

老抽 2湯匙

鹽 1½茶匙

冰糖 40克

做法

1. 先將醬料混合後備用

2. 之後用白鑊將羊腩乾炒至轉色，再落薑片汆水５分鐘後取出

3. 然後用清水將羊腩洗乾淨後備用

4. 先放少許油炒香薑粒，再落蒜蓉、乾蔥，炒香後加入醬料炒勻，接着倒入水(1500毫升)

5. 放入配料（冬菇、馬蹄、八角、陳皮）

6. 再加入生抽、老抽、鹽、冰糖，最後加入羊腩

7. 滾起後轉用中小火蓋蓋燜1.5小時

8. 之後熄火放涼（蓋子不用打開）

9. 食用時，取出放入鍋中，加入枝竹翻滾至熟便成

Ingredients

1 kg Lamb Stew Meat

10 pcs Dried Mushroom (soaked in water)

3 slices Ginger

76g Minced Ginger

4 cloves Garlic (minced)

4 cloves Shallot (minced)

114g Bean Curd Sheet

6 pcs Water Chestnut

2 pcs Star Anise

1 pc Tangerine Peel (small piece)

1500 ml Water

1 tbsp Oil

Paste

1 pc Preserved Red Beancurd

10 pcs Preserved white Beancurd

2 tbsp Chu Hou Paste

1 tbsp Sesame Paste

1 tbsp Hoi Sin Sauce

5 tbsp Shaoxing Wine

Seasoning

2 tbsp Soy Sauce

2 tbsp Dark Soy Sauce

1½ tsp Salt

40g Rock Sugar

Steps

1. Mix all types of paste together, set aside

2. Heat a wok without oil, stir fry lamb until color is changed, then add ginger slices and water to cover the lamb, cook for 5 mins. Take out the lamb

3. Wash the lamb and set aside

4. Put some oil into a wok, stir fry some minced ginger first, then add minced garlic and shallot. Stir fry with the paste mixture, then add 1500ml water

5. Add mushrooms, water chestnuts, star anise and tangerine peel

6. Add soy sauce, dark soy sauce, salt, rock sugar. Finally add back the lamb

7. Cook with high heat until boils, then turn to small-medium heat, cover with lid and stew for 1.5 hours

8. Remove from heat (do not remove the lid)

9. Before serving, transfer it into a pot, add the bean curd sheet and reheat. Ready to serve