做法:
- 香菇和枝竹在水中泡發
- 馬蹄去皮對半切開
- 蒜和薑拍碎
- 高火燒熱油鑊，加入薑蒜炒香，再加入蠔油
- 加入羊腩肉，煎至兩面金黄
- 放入香菇，紹興酒和腐乳炒勻
- 倒入冬菇水, 並加蓋燜煮10分鐘
- 加入蘿蔔，馬蹄和枝竹攪勻
- 加入糖，芝麻油和白胡椒粉，再煮15-20分鐘，直到羊腩變得軟嫩
- 最後放入小煲中用小火保溫食用
1. Blanch the Lamb Belly
2. Soak mushrooms and bean curd sheets
3. Skin water chestnuts
4. Peel and slice the ginger
5. Add oil ginger, garlic and scallions to a hot pan.
6. Add lamb and the sauce until golden brown
7.Pour in mushrooms water and cook with lid on for about 10 minutes
8. Add mushrooms and water chestnuts
9. Add rock sugar and cook for another 20mins until the lamb is tender
10. Lastly, add bean curd sheets and stir
STEPS:
- Iblanch ang lamb belly
- Ibabad sa tubig ang mushrooms at bean curd sheets
- Balatan ang water chestnuts
- Balatan at slice ang ginger
- Sa mainit na pan ilagay ang mantika,ginger,garlic at scallions
- Tapos ilagay na ang lamb belly at ang sauce lutuin hanggang golden brown
- Ilagay ang mushroom water, takpan ito at lutuin ng 10 minuto
- Idagdag ang mushroom at water chestnuts
- Pagkatapos lagyan ito ng rock sugar at lutuin ule ng 20 minuto hanggang maging tender ang lamb
- At pang huli ilagay na ang bean curd sheets at ihalo
Langkah:
- Rebus daging kambing
- Rendam jamur dan bunga tahu
- Kupas madai
- Kupas dan iris jahe
- Tambahkan minyak,jahe, bawang putih dan daun bawang ke dalam wajan panas.
- Tambahkan daging kambing dan saus sampai berwarna cokelat keemasan
- Tuang air jamur dan madai,masak dengan tutup selama sekitar 10 menit
- Tambahkan jamur dan madai
- Tambahkan gula batu dan masak selama 20 menit lagi sampai daging kambing empuk
- Terakhir, tambahkan lembaran bunga tahu dan aduk
