瓦煲羊肉煲Clay Pot Lamb
- Prep Time15 Mins
- Cook Time1 Hour
- Type
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Ingredients
材料
Ingredients
Directions
腐竹和胡萝卜吸入浓浓的汤汁，鲜美无比，既滋补又美味的瓦煲羊肉煲。
腐竹枝用温水泡至软身后，捞出沥干切段备用。Soak bean curd stick in warm water until soften; drain and cut into sections.
马蹄去皮浸水备用，红萝卜去皮切块。Peel water chestnut and soak in water; peel carrot and cut into pieces.
热瓦煲下油爆香蒜姜，下蚝油，再放羊肉进锅，煎大约7至10分钟至微焦黄后，下少许花雕酒。Heat oil in clay pot, saute ginger and garlic until fragrant; and then add in oyster sauce and put in lamb.
加入南乳快炒，倒入高汤大滚后转小火盖盖焖大约30分钟。Sear about 7-10 minutes until lightly brown; drizzle in Chinese cooking wine.
再加红萝卜，马蹄与腐竹枝 再焖大约15分钟，加上调味料。Toss in red fermented bean curd and then pour in broth, bring to quick boil and then simmer in low heat with lid covered for 30 minutes.
用大火开滚收汁以添砂锅香气，再放少许麻油拌均匀即可出菜。Add in carrot, water chestnut and bean curd sticks; simmer for another 15 minutes, season to taste.Bring to boil again in high heat until gravy reduced, drizzle in sesame oil and dish out.
