Mutton Pot with Beancurd Sticks

Name: Mutton Pot with Beancurd Sticks
Cuisine: American
Ingredients: 1 1/3 lb lamb brisket; 4 oz dried beancurd sticks; 6 water chestnuts; 8 mushrooms; 8 clove garlic; 1 some ginger slices; 1 tbsp crushed rock sugar; 1 tbsp wine; 1 can bamboo shoot; 1/2 tsp salt; 1 tsp dark soy; 1 tsp light soy; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 dash of pepper; 1/2 lemon leaf,thinly shred; 4 cubes fermented beancurd; 1/2 tsp sugar

lovebeaut @cook_3566005

Luv it :-)

lovebeaut @cook_3566005

Luv it :-)

Saved

Ingredients

1 1/3 lblamb brisket
4 ozdried beancurd sticks
6water chestnuts
8mushrooms
8 clovegarlic
1some ginger slices
1 tbspcrushed rock sugar
1 tbspwine
1 canbamboo shoot
Seasoning
1/2 tspsalt
1 tspdark soy
1 tsplight soy
1 tbspoyster sauce
1 tspsesame oil
1 dashof pepper
Dipping Sauce
1/2lemon leaf,thinly shred
4cubes fermented beancurd
1/2 tspsugar

Saved

Steps

1

Wash,chop and blanch lamb brisket in boiling water for 3 minutes.Drain.Deep fry till slightly brown.Dish up and drain well.
2

Slightly deep fry dried beancurd sticks. Remove and soak in water.
3

Cut bamboo shoot into pieces. Soak and trim mushrooms. Peel and halve water chestnuts.Slightly fry garlic.
4

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.
5

Serve together with dipping sauce.