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Hong Kong Style Lamb Pot 羊腩煲

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We hope you got benefit from reading it, now let's go back to hong kong style lamb pot 羊腩煲 recipe. You can cook hong kong style lamb pot 羊腩煲 using 18 ingredients and 8 steps. Here is how you do that.

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

You need of chinese mushrooms.
You need sheets of fried beancurd.
Take 4 of Dried Laurel Leaves (Bay Leaves) 乾月桂葉.
Take 1 piece of chinese Cinnamon 桂皮.
Prepare 3 spoonful of Peppercorns 花椒.
Provide 1 cube (30 g) of Rock Sugar.
You need 8-10 of Star Anise 八角.
Take of the bowl of sauce.
Take of Medium Size Red Fermented Beancurd (3 spoon size).
Prepare 3 of small cubes of Fermented Beancurd.
Use 2 spoons of chu hao sauce.
Use 2 of capful of ShaoXing.
Get 2 tsp of if dark soya sauce.
Take of Step 2 info.
Provide 4 pounds of lamb belly.
Take 2 pcs of Ginger.
Prepare of Chives.
Take of ShaoXing Wine 2 capful.

Steps to make Hong Kong Style Lamb Pot 羊腩煲:

Main ingredients, peel water chestnut and soak mushrooms until soft..
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..
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..
Refer to ingredients "the bowl of sauce".
Few pieces of Ginger with little oil then add in lamb and fry for 30secs add sauce then mix well.
Add in mushroom, water chestnuts, water with the seasoning packet and rock sugar. Low heat for 45mins.
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..
Can be served as hotpot together with lettuce!.

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