大头菜牛蒡焖羊肉Turnip and Burdock Lamb Stew Hainan Style with mushrooms and beacncurd sticks

用腌料均匀涂抹整个羊肩排，放入冰箱腌制过夜。Rub lamb chops well with marinade, cover and marinate overnight in the chiller.

取一个深锅中，大火把水煮滚，加入所有中药材料，盖上锅盖慢火炖煮1小时。之后放在一旁待凉，之后过滤汤汁，保留红枣和枸杞。In a deep pot, bring water to a boil, add all herbs and spices for stew. Lower heat and simmer, covered for 1 hour. Set aside. When cooled, strain and reserve herbal stock with red dates and goji berries.

取一平底锅，中火加热油。将羊肩排分成两块，煎至两面都变色，放置一旁，可稍微刮去棕色碎肉并保留。Heat oil in a large sauce pan over medium heat. Sear lamb chops in 2 separate batches, till slightly browned on both sides. Set aside. Scrape up brown bits and reserve.

在同一锅中，将姜片、蒜米、葱和豆酱炒至香，加入香菇炒多2-3分钟。In the same pan, stir fry ginger, garlic, spring onion and bean paste till fragrant. Add mushrooms, fry for 2-3 minutes.

加入大头菜，牛蒡和萝卜拌炒，将羊排铺放在上面，然后加入药材、红枣、枸杞和碎肉 。要注意汤汁应该在羊肩排下面。大火煮沸后转小火，盖上锅小火焖煮30-40分钟，直到羊排和茎块变软。Add turnip, burdock and carrots. Stir fry till coated with the ginger mixture. Place lamb chops on top of tubers, then add herbal stock, red dates, goji berries and brown bits. Liquid should be just below the lamb. Bring to a boil, lower heat, cover and simmer for 30 – 40 minutes till lamb and tubers are tender.

准备出锅之前加入腐竹，小火煮5分钟，调味。When done, add bean curd sticks, simmer 5 minutes. Season to taste.

撒上葱花并搭配米饭趁热享用。Garnish with spring onions and serve hot with rice.