Mutton Pot with Beancurd Sticks
Mutton Pot with Beancurd Sticks

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mutton pot with beancurd sticks. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Place deep-fried beancurd skin and all other ingredients in a pot. Add enough water or stock to. Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them - and it • Braised Tofu Skin at Serious Eats • Bean Curd Sticks and Pork Ribs Soup at Rasa Malaysia • Buddha's Delight (Jai) at Chow • Braised Rolled Tofu.

Mutton Pot with Beancurd Sticks is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Mutton Pot with Beancurd Sticks is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook mutton pot with beancurd sticks using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mutton Pot with Beancurd Sticks:
  1. Take 1 1/3 lb lamb brisket
  2. Take 4 oz dried beancurd sticks
  3. Take 6 water chestnuts
  4. Prepare 8 mushrooms
  5. Take 8 clove garlic
  6. Prepare 1 some ginger slices
  7. Prepare 1 tbsp crushed rock sugar
  8. Get 1 tbsp wine
  9. Prepare 1 can bamboo shoot
  10. Take Seasoning
  11. Take 1/2 tsp salt
  12. Take 1 tsp dark soy
  13. Take 1 tsp light soy
  14. Make ready 1 tbsp oyster sauce
  15. Prepare 1 tsp sesame oil
  16. Make ready 1 dash of pepper
  17. Prepare Dipping Sauce
  18. Prepare 1/2 lemon leaf,thinly shred
  19. Take 4 cubes fermented beancurd
  20. Make ready 1/2 tsp sugar

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Instructions to make Mutton Pot with Beancurd Sticks:
  1. Wash,chop and blanch lamb brisket in boiling water for 3 minutes.Drain.Deep fry till slightly brown.Dish up and drain well.
  2. Slightly deep fry dried beancurd sticks. Remove and soak in water.
  3. Cut bamboo shoot into pieces. Soak and trim mushrooms. Peel and halve water chestnuts.Slightly fry garlic.
  4. Saute ginger with 1tbsp. oil. Add garlic and lamb brisket. Sprinkle with wine.Put in mushrooms,beancurd sticks,water chestnuts and rock sugar. Put enough water to cover ingredients. Stew for 1 hour till tender. Add seasoning. Stew for another 5 minutes.
  5. Serve together with dipping sauce.

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