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The meat is tender and juicy but not oily. Homemade fermented bean curd sauce, which is really yummy.👍👍

⬇️⬇️English recipe follows⬇️⬇️
真正羊腩煲

材料：
急凍紐西蘭羊腩4磅（已切件）
竹筍（大）1罐
芹菜2札
馬蹄2袋
乾蔥頭8粒
鮮冬菇2包
唐生菜2斤
炸支竹1包
薑2舊（大）

處理：
1. 羊腩，清水解凍。
2. 羊腩解凍後，倒去水分。
3. 預備1鑊水，放羊腩落鑊，加入：
a. 白酒2湯匙
b. 粗鹽2湯匙
c. 白醋2湯匙
去除雪味、羶味，大火滾至起泡。
4. 羊腩，清水沖洗2-3次，沖乾淨油分，再逐粒洗乾淨，擎乾水。
5. 支竹，清水浸軟。
6. 鮮冬菇，清水浸透，除去污漬。
7. 馬蹄，清水浸。
8. 竹筍，打開罐。
9. 芹菜，切去根部，切段。
10. 薑，去皮，洗乾淨，切厚片。
11. 竹筍，擎乾水，清水沖洗乾淨，切一舊舊，清水洗乾淨。
12. 薑片及竹筍，放碟上。
13. 乾蔥頭，去皮，清水洗乾淨，放同一隻碟上。
14. 鮮冬菇，去椗，清水沖洗乾淨。
15. 馬蹄，倒去水分，清水沖洗2-3次，直至完全乾淨。
16. 馬蹄，切兩端，去皮，清水浸2分鐘，清水沖洗乾淨，擎乾水，與冬菇放在一起。
17. 芹菜，清水洗乾淨。

烹調：
1. 白鑊，大火，放羊腩落鑊，爆香，去羶味。
2. 見到有白煙從鑊中冒出，反一反羊腩。
3. 加入薑片，一同爆香。
4. 轉慢火或熄火。
5. 加入：
a. 蒜蓉1大湯匙
b. 柱侯醬3湯匙
c. 蠔油2湯匙
d. 腐乳6粒
e. 生抽2湯匙
f. 冰糖2大粒
開大火，撈勻，炒勻。
6. 當醬汁開始乾，加入紹興酒3湯匙，炒勻。
7. 加入馬蹄及鮮冬菇。
8. 加入筍，炒勻。
9. 加入大滾水，蓋過面，大火滾起，滾3-4分鐘，轉中火，炆30分鐘。
10. 炆了30分鐘，熄火，焗15分鐘（不要打開蓋）。
11. 預備腐乳醬：
a. 腐乳8粒（連同腐乳汁1茶匙），壓爛。
b. 糖2湯匙，撈勻。
再加入凍滾水3湯匙，攪勻，加入麻油1湯匙，攪勻，用小碟盛載，加入香葉碎、辣椒絲或檸檬皮絲。
12. 支竹，已浸軟，清水洗乾淨，切一段段，揀出較硬身的，放一邊。
13. 羊腩煲已焗了15分鐘，用筷子試一試，可否被穿過，如果不可以，開中火，再炆15分鐘，熄火，再焗15分鐘。
14. 開大火，加入乾蔥頭及芹菜（一半份量）及硬身的支竹，攪勻，冚蓋， 大火滾起轉中慢火，炆15分鐘。
15. 預備好煲仔。
16. 喜歡食辣的朋友，可以加入適量的豆瓣醬。
17. 所有材料，倒入煲內，大火滾起。
18. 伴以生菜進食。
19. 完成，可享用。

It's real lamb stew!

Ingredients:
Frozen New Zealand lamb brisket 4 lb (already cut in cubes)
Bamboo fungus 1 can (large)
Celery 2 bunches
Water chesternuts 2 bags
Shallots 8 Nos.
Fresh mushrooms 2 packs
Chinese cabbage 2 catty
Deep fried beancurd 1 pack
Ginger 2 Nos.

Preparation:
1. Lamb brisket, defrost in tap water.
2. The lamb has been defrosted, pour away water.
3. Prepare a wok of water. Put lamb in wok. Add in:
a. White wine 2 tbsp
b. Cooking salt 2 tbsp
c. White vinegar 2 tbsp
To remove unpleasant smells, heat up at high flame until bubbles arising.
4. The lamb, rinse with tap water 2-3 times. Rinse away the grease. Rinse each cube one by one. Drain.
5. The beancurd, soak in tap water until it turns soft.
6. The mushrooms, soak in tap water until they turn totally soft. Remove dirts.
7. Water chesternuts, soak in tap water.
8. Bamboo fungus, open the can.
9. Celery, cut the root. Cut in lengths.
10. Ginger, get it peeled. Rinse with tap water. Thickly slice.
11. Bamboo fungus, get it drained. Rinse thoroughly. Cut in pieces. Rinse thoroughly.
12. Ginger slices and bamboo fungus, put on plate.
13. Shallots, get them peeled. Rinse with tap water. Put on the plate.
14. Fresh mushrooms, cut anchors. Rinse thoroughly.
15. Water chestnuts, pour away water. Rinse 2-3 times until it is totally clean.
16. Chesternuts, cut both ends. Get it peeled. Soak in tap water for 2 minutes. Rinse thoroughly. Drain. Put together with mushrooms.
17. The celery, rinse with tap water.

Steps:
1. Plain wok, high flame, put lamb in wok. Fry well to remove unpleasant smells and tastes.
2. Flip over the lamb when white smokes arise.
3. Add in ginger slices, fry well together.
4. Turn to low flame or turn off fire.
5. Add in:
a. Garlic sauce 1 big tbsp
b. Chu hou sauce 3 tbsp
c. Oyster sauce 2 tbsp
d. Fermented bean curd 6 cubes
e. Light soya sauce 2 tbsp
f. Rock sugar 2 big cubes
Turn to high flame. Mix well. Fry well.
6. The sauce starts to become thick, add in 3 tbsp of Shaoxing wine, fry well.
7. Add in water chesternuts and fresh mushrooms.
8. Add in bamboo fungus, fry well.
9. Add in boiled-up water, just covering up the ingredients. Heat up at high flame, braise for 3-4 minutes. Turn to medium flame. Braise for 30 minutes.
10. Have already braised for 30 minutes. Turn off fire. Leave it for 15 minutes (do not open the lid).
11. Prepare fermented bean curd sauce:
a. Fermented bean curd 8 cubes (with 1 tsp of the sauce). Squash it.
b. Sugar 2 tbsp, mix well.
Add in 3 tbsp of cold boiled-up water, stir well. Add in 1 tbsp of sesame oil, stir well. Pour in a small plate. Add in bay leave chips, shredded chili or lemon skin chips.
12. Bean curd has been softly soaked, rinse with tap water. Cut in lengths. Pick up the harder ones. Put aside.
13. Lamb stew has been covered up for 15 minutes, use a pair of chopsticks to check if it can be pinched through with them. If not, braise 15 minutes more at medium flame. Turn off fire. Leave it for 15 minutes.
14. Turn to high flame. Add in shallots and half of celery, and hard beancurd, mix well. Cover up the pot. Heat up at high flame, turn to medium-low flame, braise for 15 minutes.
15. Get ready for a claypot.
16. If you like spicy, just add in appropriate amount of chili bean sauce.
17. All ingredients, pour into the pot. Heat up at high flame.
18. Serve with cabbage.
19. Complete. Serve.

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