8pcswater chestnuts(can be use canned water chestnut)
2pcsslices of ginger(lightly smashed)
4pcsgarlic(lightly smashed)
2pcsshallot(peeled / cut into pieces)
3pcsgreen onion(stemmed / sectioned)
2pcsdried tangerine peel(soaked / cleaned)
30gdried shiitake mushroom(soaked / cleaned)
500mlhot water
Sauce mixture
50gRed fermented bean curd
1tbspChu Hou sauce
1tbspShaoxing wine
1tbspoyster sauce
2tspdark soy sauce
10grock sugar
Starch mixture
2tbspcornstarch
3tbspwater
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 tips1 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 simmering3 Make sure the lamb is tender before adding the bean curd stick. If it is not tender enough, repeat the simmering step once again.