Lamb Slices with Rose Fermented Bean Curd
by Brother Mao Zhiwei
Favorite
Difficulty
Normal
Time
30m
Serving
2
The addition of fermented bean curd to the dish is regarded as the traditional way of Xiajiang cuisine. This is the second time I have introduced it.
This fermented bean curd lamb slices was originally a Jiangsu dish, used pork slices. Here I changed to lamb slices, firstly the taste is stronger, and secondly, I will eat lamb in autumn and stick to autumn fat, which is just right.
It can be done in five minutes, the method is simple, and the taste is not simple at all!
-Brother Cat knows the taste"
This fermented bean curd lamb slices was originally a Jiangsu dish, used pork slices. Here I changed to lamb slices, firstly the taste is stronger, and secondly, I will eat lamb in autumn and stick to autumn fat, which is just right.
It can be done in five minutes, the method is simple, and the taste is not simple at all!
-Brother Cat knows the taste"
