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Ingredients
- Lamb brisket - 600 grams
- Dried bean curd sticks - 100
grams
- Water chestnuts - 6 pieces
- Dried mushrooms (soaked and
trimmed)- 8 pieces
- Bamboo shoot - 200 grams
- Garlic - 8 cloves
- Ginger - 5 slices
- Rock sugar (crushed) - 1
tablespoon
- Cooking wine - 1 tablespoon
- Dark soy sauce - 1 teaspoon
- Light soy sauce - 1 teaspoon
- Oyster sauce - 1 teaspoon
- Sesame oil - few drops
- Cooking oil - 1 tablespoon
- Pepper and salt to taste
Method
- Cut lamb brisket into bite
size and scald in boiling water for 3 minutes. Drain and deep
fry until golden brown, dish up and drain well.
- Deep fry dried bean curd
sticks slightly, remove and soak in water.
- Cut bamboo shoot into thick
pieces, blanch in boiling water for 20 minutes then soak in cold
water.
- Peel and half water chestnuts
and fried garlic lightly.
- Heat 1 tablespoon of cooking
oil, add ginger, garlic and mutton. Sprinkle with wine to
fragrant and transfer to a clay pot.
- Add all other ingredients into
clay pot and pour sufficient water to cover ingredients.
- Stew for about 1 hour till
mutton become tender and serve.
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