Vanessa Wong’s Braised Lamb Belly with Dried Beancurd ~ 枝竹羊腩煲.
Braised Lamb Belly with Dried Beancurd ~ 枝竹羊腩煲.I cooked it for about 2 hours, love it when it falls off the bone.
This is the way I cook it…
Few slices gingerGarlic clovesRed beancurdChinese 5-spice powderWhole Star AniseRock sugarWaterOil Iceberg (leaves, washed to serve)
Chop lamb breast into pieces and boil in water with a few slices of ginger until all the bits float up. Rinse under cold water.
Put some oil in pot, add in a few slices of ginger, then the lamb and stir fry for a few minutes. Then add in garlic and red beancurd, mix and cook for a few minutes and then add in five spice and star anise.
Add in water to cover and simmer for about an hour, add in some rock sugar to taste.
After another hour add in salt to taste. Check to see if lamb is soft enough. When its almost done, I like to put in some iceberg lettuce and push it to the bottom then take off heat and its ready.
If you have a gas cooker thing for da bin lo…you can put it on that with a small flame going whilst you eat and put in iceberg lettuce as you go.
This is the way I cook it, others may cook it differently to how I cook it.