Скачать или смотреть [賤哥的灶卡] 腐皮羊肉煲 Lamb Stew with Tofu Skins

本來要用腐竹的. 然後發現我用完了, 所以改成用腐皮. 只要自己喜歡都可以.
I was going to use bamboo style dried tofu skin and found out I ran out. I used a different tofu skin instead. Whatever that works.

材料 Ingredients:
羊肉1盒 Lamb Meat 1 Box
蘿蔔1根 Carrot 1 count
香菇8-10片 Pre-soaked Mushrooms 8-10 pieces
蔥2根 Green Onion 2 stalks
薑1小片 Ginger 1 small piece
紹興酒1大匙 Shaoxing Wine 1 tbsp
冰糖1小把 Crystal Sugar 1 small handful
豆腐乳2塊 Marinated Bean Curds 2 counts
鹽少許 Salt to season
白胡椒粉少許 White Pepper Powder to season
醬油2大匙 Soy Sauce 2 tbsp
水約3杯 Water about 3 cups
乾腐皮1包 Dried Tofu skins 1 bag

作法:
1. 蘿蔔切滾刀
Rolling cut the carrot
2. 薑切片, 蔥切段
Slice the ginger. Bar cut the green onion
3. 大片香菇切半. 小的可以不用切
Cut the larger mushroom in half. No need to cut the small pieces
4. 大火熱鍋, 入油
Heat the wok on high, add oil
5. 爆香蔥跟薑片. 炒出香味
Stir the ginger and ginger first and bring up the flavor
6. 加入羊肉塊拌炒
Add lamb meats to stir
7. 炒到羊肉外部大部分都變色
Stir until all the meats changed color
8. 加入紹興酒炒過
Add Shaoxing wines to cook
9. 加入紅蘿蔔跟香菇拌炒
Add the carrot and mushroom to stir
10. 放入冰糖
Put in the crystal sugars
11. 放入豆腐乳. 壓開來
Add marinated bean curd. Press to crush
12. 放鹽跟白胡椒粉
Season with salt and white pepper powder
13. 加醬油炒香
Pour in the soy sauce to stir
14. 加一點香菇水. 再加水蓋過肉
Add some soaked mushroom water. Then add water, enough to cover all the meats
15. 繼續在炒鍋煮約7-8分鐘
Continue cooking in the wok for 7-8 minutes
16. 改換到砂鍋. 煮滾
Move the meats over to a casserole
17. 加蓋, 轉小火
Cover and simmer on low heat
18. 準備好腐皮. 一片切成八份
Prepare the dried tofu skin and cut each one into 8 pieces
19. 羊肉煮約30分鐘後, 加入切好的腐皮
Cook in the casserole about 30 minutes. Add in the tofu skins
20. 繼續悶煮30分鐘即可
Continue cooking with lid for another 30 minutes and ready to serve