枝竹羊腩煲 Braised Lamb Casserole with Bean Curd Stick **字幕 CC Eng. Sub**

🟢食材：
羊腩 1 公斤
腐竹 100 克
冬菇 30 克
薑、蒜、紅蔥頭 適量
草果、八角、桂皮、月桂葉、花椒 適量
冰糖 2 湯匙
生抽 2 湯匙
老抽 1 湯匙
柱侯醬 1 湯匙
紹興酒 1 湯匙
蠔油 1 湯匙

🟢做法：
1️⃣先將腐竹和冬菇浸泡至軟，待用。
2️⃣羊肉汆水後切件，白鑊炒至表面微撥一邊或黃盛出備用。
3️⃣在同一鑊中，加入薑、蒜、紅蔥頭爆香，加入柱侯醬爆香，加入草果、八角、桂皮、月桂葉、花椒與羊肉一起翻炒。
4️⃣加入紹興酒、蠔油、生抽、老抽、冰糖、冬菇和浸泡冬菇的水，加足夠的水蓋過肉面，大火煮10分鐘。
5️⃣轉小火炆1小時，如肉不夠腍可關火焗半小時，然後加入腐竹再炆5分鐘，最後轉移到砂鍋上即可。

🟢 Ingredients:
Lamb Belly - 1 kg
Bean Curd Skin - 100 g
Dried Shiitake Mushrooms - 30 g
Ginger, Garlic, Shallots - as needed
Amomum tsao-ko, Star Anise, Cinnamon, Bay Leaves, Sichuan Peppercorns - as needed
Rock Sugar - 2 tablespoons
Light Soy Sauce - 2 tablespoons
Dark Soy Sauce - 1 tablespoon
Chu Hou paste - 1 tablespoon
Shaoxing Wine - 1 tablespoon
Oyster Sauce - 1 tablespoon

🟢Cooking Directions:
1️⃣ Soak the dried beancurd sticks and shiitake mushrooms until soft. Set aside.
2️⃣ Blanch the lamb belly and cut into pieces. Stir-fry in a hot wok without any oil until slightly browned. Scoop out or pushed to one side in the wok.
3️⃣ In the same wok, add ginger, garlic, and shallots. Stir-fry until fragrant. Add Chu Hou sauce stir fry until fragrant, add star anise, cinnamon, bay leaves, Sichuan peppercorns, and stir-fry together with the lamb.
4️⃣ Add Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, rock sugar, shiitake mushrooms, and the soaking water from the mushrooms. Add enough water to cover the meat, and bring to a boil over high heat. Simmer for 10 minutes.
5️⃣ Reduce the heat to low and continue to simmer for 1 hour. If the meat is not tender enough, turn off the heat and let it sit for another half an hour. Add the bean curd sticks and continue to simmer for another 5 minutes. Finally, transfer to a clay pot and serve.

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