Bamboo Lamb Belly in Claypot

Name: Bamboo Lamb Belly in Claypot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb belly; Some Yuba; a little ginger; Some onion; Some carrot; a little Garlic sprouts; Some Horseshoe; a little Tangerine peel; a little White vinegar; Some Zhu Hou Sauce; Some Red fermented bean curd; Some Doubanjiang; Some Soy sauce

by Gaixia Technology

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

For the super cantonese, besides the lamb belly, the side dishes are also very elegant. Horseshoe, carrots and the main melody bamboo are indispensable. Vegetables are the supporting role, but they also make the lamb belly taste better. The boiled lamb belly is very tasty, and every bite is sweet with horseshoes. "

Bamboo Lamb Belly in Claypot

1. Lamb belly to get rid of fishy: Put the prepared lamb belly directly into the hot pot and dry fry, pour white vinegar and cold water after the aroma overflows, wait for the water to boil again, cook for 1-2 minutes, remove and rinse for later use.

2. Disposal of the yuba: Boil the oil in the pot to 60%, add the dried yuba and fry until golden, remove and put in warm water for about 10 minutes, until there is no hard core.

3. Stir-fry sirloin: leave a little oil, sauté the ginger slices and garlic seedlings, add onion slices and carrots, stir fry until fragrant, add bean paste, chuhou sauce and mashed red fermented bean curd sauce and stir-fry evenly. Rock sugar and tangerine peel soaked in water, then pour in lamb belly and stir fry evenly.

4. Serving: Add water, add horseshoe, oyster sauce and light soy sauce, turn to low heat and simmer for about 50 minutes after high heat, add yuba, turn high heat and cook until yuba becomes soft, and finally sprinkle garlic seedlings and steaming bamboo sticks Lamb belly pot is complete~