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Steps to Prepare Perfect Hong Kong Style Lamb Pot 羊腩煲

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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hong kong style lamb pot 羊腩煲. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Hong Kong Style Lamb Pot 羊腩煲 is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Hong Kong Style Lamb Pot 羊腩煲 is something that I have loved my whole life. They are fine and they look wonderful.

To get started 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 can achieve it.

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

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

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!.

So that’s going to wrap this up for this special food hong kong style lamb pot 羊腩煲 recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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