Delicacy Not to be Missed in The Cold Winter--bamboo Twig Lamb Belly

Name: Delicacy Not to be Missed in The Cold Winter--bamboo Twig Lamb Belly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Lamb belly; 100g Soaked yuba; 50g Water chestnuts; 3 pieces shallot; 30g ginger; 20g garlic; 2-3 pieces Fermented bean curd; 1=2 tablespoons Sweet noodle sauce; 2 tbsp Cooking Wine; Some salt

by Pastoral time

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Delicacy Not to be Missed in The Cold Winter--bamboo Twig Lamb Belly

1. The main materials required

Delicacy Not to be Missed in The Cold Winter--bamboo Twig Lamb Belly recipe

2. The lamb is soaked in clean water for 1 hour, and then rinsed.

3. Use a cast iron pan (you can also operate it in a wok first, then transfer it to a saucepan for simmering), heat the oil, sauté the onion, ginger, and garlic.

4. Then add fermented bean curd and sweet noodle sauce and stir fry until fragrant, and stir fry the lamb together for 2 minutes.

5. Add 400-500ml of boiling water and put in the water chestnuts at the same time. (It is said that putting in a piece of tangerine peel will not only remove the fishy smell, but also make the lamb easier to boil).

6. Add 400-500ml of boiling water and put in the water chestnuts at the same time. (It is said that putting in a piece of tangerine peel will not only remove the fishy smell, but also make the lamb easier to boil).

7. Bring to a high heat and simmer for more than 40 minutes, until the lamb is cooked through. Then add the yuba, cooking wine and salt, cover and cook for another 20 minutes over medium heat. Lamb can be served when it is very soft.