Recipe of Homemade Hong Kong Style Lamb Pot 羊腩煲

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, hong kong style lamb pot 羊腩煲. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Hong Kong Style Lamb Pot 羊腩煲 is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Hong Kong Style Lamb Pot 羊腩煲 is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first 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 cook that.

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

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

Steps 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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