Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mutton pot with beancurd sticks. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Mutton Pot with Beancurd Sticks is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Mutton Pot with Beancurd Sticks is something which I’ve loved my whole life. They are nice and they look wonderful.
Buy Groceries at Amazon & Save. Mutton Pot with Beancurd Sticks lovebeaut. Cook beef brisket in water slightly and drain well. Heat oil in wok,fry ginger and add in beef brisket and seasonings.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mutton pot with beancurd sticks using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mutton Pot with Beancurd Sticks:
- Prepare 1 1/3 lb lamb brisket
- Prepare 4 oz dried beancurd sticks
- Make ready 6 water chestnuts
- Prepare 8 mushrooms
- Make ready 8 clove garlic
- Make ready 1 some ginger slices
- Get 1 tbsp crushed rock sugar
- Prepare 1 tbsp wine
- Prepare 1 can bamboo shoot
- Make ready Seasoning
- Take 1/2 tsp salt
- Prepare 1 tsp dark soy
- Make ready 1 tsp light soy
- Prepare 1 tbsp oyster sauce
- Get 1 tsp sesame oil
- Take 1 dash of pepper
- Make ready Dipping Sauce
- Prepare 1/2 lemon leaf,thinly shred
- Get 4 cubes fermented beancurd
- Prepare 1/2 tsp sugar
Mutton Pot with Beancurd Sticks lamb brisket • dried beancurd sticks • water chestnuts • mushrooms • garlic • some ginger slices • crushed rock sugar • wine Emiliani Rinse bean curd sticks in warm water and set aside. Skim fat and any impurities from top of soup and add bean curd sticks. Stir gently to moisten sticks, cover and cook on high for one hour or until bean curd is tender. Add salt to taste (do not add salt before this time or bean curd will toughen).
Instructions to make Mutton Pot with Beancurd Sticks:
- Wash,chop and blanch lamb brisket in boiling water for 3 minutes.Drain.Deep fry till slightly brown.Dish up and drain well.
- Slightly deep fry dried beancurd sticks. Remove and soak in water.
- Cut bamboo shoot into pieces. Soak and trim mushrooms. Peel and halve water chestnuts.Slightly fry garlic.
- 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.
- Serve together with dipping sauce.
Stir gently to moisten sticks, cover and cook on high for one hour or until bean curd is tender. Add salt to taste (do not add salt before this time or bean curd will toughen). Place the rehydrated bean curd sticks in a pot and cover with water. Bring to a boil, lower to a simmer. 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 isn't hard - they just might become one of your go-to ingredients for braises, stir fries, soups, and salads.
So that is going to wrap it up with this special food mutton pot with beancurd sticks recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
