Frankincense Sticks Bamboo Lamb Belly in Clay Pot

Name: Frankincense Sticks Bamboo Lamb Belly in Clay Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Lamb belly; 12 capsules Horseshoe; 1 piece carrot; 3 lines Branch bamboo; 4 slices Sliced ginger; 2 teaspoons garlic; Some chili; 2 tbsp Ground Soy Sauce; Some Fermented bean curd; 4 cups water; 1 tbsp Soy sauce; 2 tbsp crystal sugar; 2 tbsp Shao wine

by sandy-00

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Frankincense Sticks Bamboo Lamb Belly in Clay Pot

1. The bamboo shoots are soaked in clean water first, and then cut into sections for later use.

Frankincense Sticks Bamboo Lamb Belly in Clay Pot recipe

2. Put the lamb in a half-wok in boiling water and drag for a few minutes, take it out, and rinse.

3. Heat 3 tablespoons of oil in a pot, sauté ginger slices, minced garlic, fermented bean curd, and ground soy sauce

4. Add the lamb belly and stir-fry for a while, then add the remaining ingredients (except the bamboo sticks) and stir-fry well.

5. Add the seasoning sauce and bring to a boil, switch to medium-low heat and cook until broth (about 2 hours).

6. Put the bamboo sticks into the cooked lamb belly and cook for a while until it is delicious. Finally, heat the fire until the water is almost dry, and taste it while it is hot.

Tips:
The simmering time of lamb belly can be increased or decreased according to the softness of the lamb belly. Finally, the water must be boiled to make it more delicious.