Bamboo Lamb Belly in Claypot

Name: Bamboo Lamb Belly in Claypot
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Lamb belly; 300g Yuba; 6 Water chestnuts; Some salt; 1 teaspoon Cooking Wine; Some Soy sauce; Some Sugar; 1 piece Chives; 4 star anise; a little pepper; 3 pcs Dried chili; 1 small piece ginger; 5 cloves garlic

by Pollution-free cabbage

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

As the saying goes, "eat lamb and ginseng in winter", lamb is a popular winter supplement. According to the "Compendium of Materia Medica", mutton has the functions of "warm the middle and nourish deficiency, appetite and invigorate, nourish kidney qi, nourish liver and eyesight, invigorate the spleen and stomach, and invigorate lung and Qi". Therefore, eating mutton frequently can remove moisture, avoid the cold, warm the heart and stomach, and replenish Yuanyang, which is very beneficial to improve people's physical fitness and disease resistance. In autumn and winter, whether it is in the south or the north, there is a habit of eating sheep. Yuba is made from soybeans and has similar nutritional value to soybeans. Rotten and easily absorbed by the body, it has a certain effect on iron deficiency anemia. Braised bamboo lamb belly is a Han Chinese medicinal meal. It is a food that warms the sun and helps the fire. It is a food that is very beneficial to the body.

Bamboo Lamb Belly in Claypot

1. Prepare cooking wine, star anise and pepper, these condiments can well remove the fishy smell of sheep

2. Wash lamb belly and cut into medium-sized pieces. Put a proper amount of cooking wine and pepper in the water, boil, put the lamb in the water and remove it for later use

3. Prepare star anise, dried chili, shallots, garlic and minced ginger

4. Heat the oil in the pan, put the star anise, dried chili, garlic and minced ginger into it and sauté until fragrant, then add the shallots

5. Put the lamb belly in, stir fry with a teaspoon of salt

6. Stir-fry the lamb belly until the skin is slightly burnt, then turn off the heat

7. Put the lamb belly into the pressure cooker, put the sliced water chestnuts

8. Add soy sauce, dark soy sauce, sugar, and a little water

9. Lamb belly high pressure for 20 minutes

10. Prepare the yuba, I used fried yuba, so just make it into chunks. If it is ordinary yuba, it needs to be soaked in advance

11. Put the pressed lamb belly into the pot and put in the fried yuba

12. Simmer for 10 minutes until the yuba becomes soft

13. Add the remaining chives

14. Turn off the heat and eat

Tips:
Cooking wine, star anise, and pepper can well get rid of the fishy smell of sheep.
Lamb belly must be sautéed until the skin is slightly charred and then simmered will be more fragrant.
Because the lamb skin is harder, it needs to be pressed in a pressure cooker. If you only use the pot to cook, it will take a longer time to cook.
Water chestnuts are mainly for seasoning, so cut them into small pieces or slices for better flavor.