Stewed lamb brisket with dried beancurd sticks

Ingredients

1000 grams lamb brisket

90 grams dried beancurd stick

2 dried orange peels

2 black cardamoms

1 scallion

2 pieces ginger

10 waternuts

2 green onions

100 grams garlic

3 tablespoons baked bean sauce

4 piece fermented tofu

1 teaspoon salt

35 grams crystal white sugar

5 tablespoons vegetable oil

Method

1. Cut the lamb brisket into pieces, slice the scallion, slice a piece of ginger, rinse the black cardamoms, immerse the dried orange peels in water

 

2. Prepare for the blanch ingredients: slightly crack half of the garlic, slice the other ginger, slice the green onions, peel the waternuts

 

3. Prepare the seasoning ingredients: chop the remaining garlic, crush the crystal white sugar

 

4. Rinse and slice the dried beancurd sticks

 

5. Heat a skillet over low heat, pour some vegetable oil in the skillet, drop the dried beancurd sticks in the skillet, fry until crisp, take out the beancurd sticks, leave the oil in the skillet, turn off the heat

 

6. Immerse the fried beancurd sticks in cold water, until softened, take out, drain

 

7. Take out the orange peels

 

8. Remove the white pulp from the orange peels with a knife

 

9. Heat a stew pan over high heat, pour some water in the stew pan, bring to a boil, drop the lamb brisket and blanching ingredients including waternuts, ginger, garlic, and green onions in the stew pan, bring to a boil, turn down to low heat, simmer for 10 minutes

 

10. Take out the lamb brisket and waternuts, rinse, drain

 

11. Heat the skillet over high heat, drop the scallion in the skillet, stir until fragrant, take out the scallion

 

12. Pour some vegetable oil in the skillet, pour the seasoning ingredients including fermented tofu, crystal white sugar, garlic, and baked bean sauce in the skillet, stir until fragrant

 

13. Drop the lamb brisket and waternuts in the skillet

 

14. Drop the beancurd sticks, orange peels, black cardamoms, and ginger in the skillet, stir until even

 

15. Pour some water in the skillet, until all ingredients are submerged

 

16. Bring to a boil, turn down to low heat, stew for 90 minutes

 

17. Drop the scallion in the skillet, stir until even

 

18. Simmer for 10 minutes

 

19. Serve