It is a best dish for a cold winter. It will warm you up quickly. The sauce is simply sensational. Adding white radish, lettuce or fried tofu puff are the excellent idea as they will absorb all the flavor from the sauce.
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Ingredients
- 900 g lamb brisket
- 6 pcs bean curd stick (halved / soaked)
- 8 pcs water chestnuts (can be use canned water chestnut)
- 2 pcs slices of ginger (lightly smashed)
- 4 pcs garlic (lightly smashed)
- 2 pcs shallot (peeled / cut into pieces)
- 3 pcs green onion (stemmed / sectioned)
- 2 pcs dried tangerine peel (soaked / cleaned)
- 30 g dried shiitake mushroom (soaked / cleaned)
- 500 ml hot water
Sauce mixture
- 50 g Red fermented bean curd
- 1 tbsp Chu Hou sauce
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 10 g rock sugar
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Cut the lamb brisket into pieces. Add in the shallow pan. Cover it up with cold water. Heat the pan with high heat and bring the water to boil. Blanch the lamb for 5 minutes. Rinse it well and put it aside.
- Heat the pan with 1 tsp of oil over medium high heat. Add in the ginger, shallots and garlic. Stir fry for about 2 minutes
- Add in the lamb, mushroom, water chestnut, and sauce mixture. Mix it well and stir fry for 1 minute. Add in the hot water and tangerine peel
- Turn the heat to high to bring the sauce to boil. Cover the pan with the lid. Turn the heat to low. Simmer for 15 minutes. Turn off the heat and let it sit for another 20 minutes
- Bring the sauce to boil over high heat again. Add in the been curd sticks and mix well. Cover the pan with the lid. Turn the heat to low and simmer for 10 minutes
- Bring the sauce to boil over high heat. Do a taste test. If everything is good, add the starch mixture until the sauce is thickened. Add in the green onion and mix it well. Serve it hot.
Notes
Other tips
1 Use a fruit knife to gently scarp off the white pith from the softened tangerine peel.
2 It is necessary to soak the bean curd stick or the texture will remain hard after simmering
3 Make sure the lamb is tender before adding the bean curd stick. If it is not tender enough, repeat the simmering step once again.