Recipes
Bean Curd Sheet Lamb Stew
Bean Curd Sheet Lamb Stew
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak mushrooms and bean curd sheets
Step 2
Soak mushrooms and bean curd sheets
Step 3
Skin water chestnuts and cut into half
Step 4
Smash garlic and ginger
Step 5
Cut radish into large cubes
Step 6
In a hot pan with oil, sauté garlic, ginger
Step 7
Add oyster sauce
Step 8
Add lamb and cook both sides until golden brown
Step 9
Add mushrooms, rice wine, preserved bean curd and sauté together
Step 10
Pour in chicken broth
Step 11
Cook with lid on for about 10 minutes
Step 12
Place radish, water chestnuts and bean curd sheets into pot and mix
Step 13
Add sugar, sesame oil and white pepper. Cook for another 15-20 minutes until lamb is tender
Step 14
Serve hot in a clay pot under a small fire
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak mushrooms and bean curd sheets
Step 2
Soak mushrooms and bean curd sheets
Step 3
Skin water chestnuts and cut into half
Step 4
Smash garlic and ginger
Step 5
Cut radish into large cubes
Step 6
In a hot pan with oil, sauté garlic, ginger
Step 7
Add oyster sauce
Step 8
Add lamb and cook both sides until golden brown
Step 9
Add mushrooms, rice wine, preserved bean curd and sauté together
Step 10
Pour in chicken broth
Step 11
Cook with lid on for about 10 minutes
Step 12
Place radish, water chestnuts and bean curd sheets into pot and mix
Step 13
Add sugar, sesame oil and white pepper. Cook for another 15-20 minutes until lamb is tender
Step 14
Serve hot in a clay pot under a small fire