A delicacy not to be missed in the cold winter--Bamboo Branch Lamb Stew

Overview

How to cook A delicacy not to be missed in the cold winter--Bamboo Branch Lamb Stew at home

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• banquet dishes
• lunch
• cooking wine
• garlic
• lamb belly
• onions
• soaked bean curd
• sweet noodle sauce
• water chestnut
• fermented bean curd
• ginger
• salt

Ingredients

Steps

1. 1 Map of the main materials required

   

2. 2 Soak the mutton in water for 1 hour, then rinse.

   

3. 3 Using a cast iron pot (you can also use a wok first and then transfer it to a stew pot to simmer), heat the oil and sauté the onions, ginger and garlic until fragrant.

   

4. 4 Then add the bean curd and sweet noodle sauce and stir-fry until fragrant. Add the mutton to the pot and stir-fry for 2 minutes.

   

5. 5 Add 400-500 ml of boiling water and add the water chestnuts at the same time. (It is said that adding a piece of tangerine peel can not only remove the fishy smell, but also make the mutton easier to cook).

   

6. 6 Add 400-500 ml of boiling water and add the water chestnuts at the same time. (It is said that adding a piece of tangerine peel can not only remove the fishy smell, but also make the mutton easier to cook).

   

7. 7 Bring to a boil over high heat, then simmer over low heat for more than 40 minutes, until the mutton is cooked through. Then add the yuba, cooking wine and salt, cover and cook over medium heat for another 20 minutes. The lamb is ready to serve when it is very tender.

   

8. 8 Warm and nutritious lamb belly pot