枝竹羊腩煲

枝竹羊腩煲

| EN
| EN
難度
3/5
需時 (小時)
2
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
3/5

2

2-4

材料

  • 羊腩 2斤
  • 冬菇 10隻
  • 薑片 3片
  • 薑粒 76克
  • 蒜蓉 4粒
  • 乾蔥 4粒
  • 枝竹 114克
  • 馬蹄 6粒
  • 八角 2粒
  • 陳皮 1角
  • 1500毫升
  • 1湯匙
  • 1 kg Lamb Stew Meat
  • 10 pcs Dried Mushroom (soaked in water)
  • 3 slices Ginger
  • 76g Minced Ginger
  • 4 cloves Minced Garlic
  • 4 cloves Minced Shallot
  • 114g Bean Curd Sheet
  • 6 pcs Water Chestnut
  • 2 pcs Star Anise
  • 1 pc Tangerine Peel 
  • 1500ml Water
  • 1 tbsp Oil

醬汁

  • 南乳 1磚
  • 腐乳 10磚
  • 柱侯醬 2湯匙
  • 麻醬 1湯匙
  • 海鮮醬 1湯匙
  • 紹酒 5湯匙
  • 1 Preserved Red Beancurd
  • 10 Preserved white Beancurd
  • 2 tbsp Chu Hou Paste
  • 1 tbsp Sesame Paste
  • 1 tbsp Hoi Sin Sauce
  • 5 tbsp Shaoxing Wine

調味料

  • 生抽 2湯匙
  • 老抽 2湯匙
  • 1.5茶匙
  • 冰糖 40克
  • 2 tbsp Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 1.5 tsp Salt
  • 40g Rock Sugar

烹調步驟

1

先將醬料混合後備用

Mix all types of paste together, set aside

2

之後用白鑊將羊腩乾炒至轉色,再落薑片汆水5分鐘後取出

Heat a wok without oil, stir fry lamb until color is changed, then add ginger slices and water to cover the lamb, cook for 5 minutes. Take out the lamb

3

然後用清水將羊腩洗乾淨後備用

Wash the lamb and set aside

4

先放少許油炒香薑粒,再落蒜蓉、乾蔥,炒香後加入醬料炒勻,接着倒入1500毫升

Put some oil into a wok, stir fry some minced ginger first, then add minced garlic and shallot. Stir fry with the paste mixture, then add 1500ml water

5

放入冬菇、馬蹄、八角和陳皮

Add mushrooms, water chestnuts, star anise and tangerine peel

6

再加入生抽、老抽、鹽、冰糖,最後加入羊腩

Add soy sauce, dark soy sauce, salt, rock sugar. Finally add back the lamb

7

滾起後轉用中小火蓋蓋燜1.5小時

Cook with high heat until boils, then turn to small-medium heat, cover with lid and stew for 1.5 hours

8

之後熄火放涼(蓋子不用打開)

Remove from heat (do not remove the lid)

9

食用時,取出放入鍋中,加入枝竹翻滾至熟便成

Before serving, transfer it into a pot, add the bean curd sheet and reheat

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