Mutton Pot with Beancurd Sticks.
you can cook Mutton Pot with Beancurd Sticks using 20 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mutton Pot with Beancurd Sticks
- It's 1 1/3 lb of lamb brisket.
- It's 4 oz of dried beancurd sticks.
- You need 6 of water chestnuts.
- It's 8 of mushrooms.
- Prepare 8 clove of garlic.
- It's 1 of some ginger slices.
- Prepare 1 tbsp of crushed rock sugar.
- Prepare 1 tbsp of wine.
- You need 1 can of bamboo shoot.
- You need of Seasoning.
- You need 1/2 tsp of salt.
- It's 1 tsp of dark soy.
- It's 1 tsp of light soy.
- Prepare 1 tbsp of oyster sauce.
- You need 1 tsp of sesame oil.
- You need 1 dash of of pepper.
- Prepare of Dipping Sauce.
- It's 1/2 of lemon leaf,thinly shred.
- Prepare 4 of cubes fermented beancurd.
- It's 1/2 tsp of sugar.
Mutton Pot with Beancurd Sticks instructions
- Wash,chop and blanch lamb brisket in boiling water for 3 minutes.Drain.Deep fry till slightly brown.Dish up and drain well..
- Slightly deep fry dried beancurd sticks. Remove and soak in water..
- Cut bamboo shoot into pieces. Soak and trim mushrooms. Peel and halve water chestnuts.Slightly fry garlic..
- Saute ginger with 1tbsp. oil. Add garlic and lamb brisket. Sprinkle with wine.Put in mushrooms,beancurd sticks,water chestnuts and rock sugar. Put enough water to cover ingredients. Stew for 1 hour till tender. Add seasoning. Stew for another 5 minutes..
- Serve together with dipping sauce..