Recipe: Delicious Mutton Pot with Beancurd Sticks

Mutton Pot with Beancurd Sticks. Buy Groceries at Amazon & Save. Mutton Pot with Beancurd Sticks lovebeaut. Cook beef brisket in water slightly and drain well.

Cut into smaller chunks of meat, the blanch in boiling water for a while. Add in some vinegar to the water to rid the smell. Soak beancurd sticks in water until soft, drain and cut into shorter pieces. You can have Mutton Pot with Beancurd Sticks using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mutton Pot with Beancurd Sticks

1. Prepare 1 1/3 lb of lamb brisket.
2. Prepare 4 oz of dried beancurd sticks.
3. It's 6 of water chestnuts.
4. You need 8 of mushrooms.
5. You need 8 clove of garlic.
6. Prepare 1 of some ginger slices.
7. Prepare 1 tbsp of crushed rock sugar.
8. Prepare 1 tbsp of wine.
9. It's 1 can of bamboo shoot.
10. It's of Seasoning.
11. You need 1/2 tsp of salt.
12. Prepare 1 tsp of dark soy.
13. Prepare 1 tsp of light soy.
14. Prepare 1 tbsp of oyster sauce.
15. It's 1 tsp of sesame oil.
16. It's 1 dash of of pepper.
17. Prepare of Dipping Sauce.
18. It's 1/2 of lemon leaf,thinly shred.
19. It's 4 of cubes fermented beancurd.
20. Prepare 1/2 tsp of sugar.

Stir in the daikon radish and bean curd pieces. Soak beancurd skin in warm water until softened. Drain and cut into smaller pieces. Heat pot with oil on medium high heat.

Mutton Pot with Beancurd Sticks step by step

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..

Saute garlic, lemongrass, ginger, galangal, shallot, cinnamon, and star anise until fragrant. 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. Dried beancurd sticks, also known as dried tofu skin, yuba, fu zhu, or bamboo tofu, are made from the skin that forms on the surface. You can use beef or not—either way, the bean curd sticks will absorb the spicy simmering liquid.