1000g lamb brisket, 6 dried shiitake mushrooms, 500g dried beancurd sticks, 500g water chestnuts, 40g ginger, 40g garlic, 40g shallot, 2 stalks of spring onion, 10g dried tangerine peel, 2T oil, 1 red chili pepper, some rice vinegar.
SEASONINGS:
(1) 1/4t sugar, 1/4t potato starch, 1/8t salt, 1/8t oil.
(2) 2T Chu Hou bean paste, 1 piece of fermented red tarocurd, 1 piece of fermented beancurd.
(3) 2 cups of water, 2 cups of stock.
(4) 1 cube of rock sugar.
PREPARATION :
1. Rinse goat brisket; Discard the backbone and cut off the fat; Cut into pieces; Heat a non-stick over a high heat; Turn to a low heat; Stir-fry the brisket over a low heat till bloody liquid comes out; Remove; Blanch in boiling water with rice vinegar for 2 minutes; Remove; Rinse in running water; Drain.
2. Soak dried shiitake mushrooms in water until soft; Remove and drain; Cut off stems; Marinate in seasoning (1) for 15 minutes.
3. Soak dried beancurd sticks in warm water till soft; Remove and cut into sections.
4. Peel and rinse water chestnuts.
5. Peel bamboo shoots; Cut off the tough ends; Cut into pieces; Rinse; Blanch in boiling water for 1 minute; Remove; Soak in cold water till cool; Remove and drain.
6. Soak dried tangerine peels in water till soft; Remove and drain.
7. Peel, rinse and slice ginger.
8. Peel, rinse and slice shallot.
9. Peel, rinse and slice garlic.
10. Rinse and cut spring onion into sections.
11. Rinse, seed and shred red chili pepper.
12. Heat a clay pot over a medium heat; Add 2T oil and heat over a low heat; Stir-fry the ginger, shallot and garlic over a low heat till fragrant; Add the lamb brisket; Stir-fry over a low heat briefly; Add the bamboo shoots and water chestnuts; Stir-fry over a low heat briefly; Add seasoning (2); Stir-fry over a low heat till fragrant; Add seasoning (3) and the dried tangerine peel; Bring to the boil over a low heat; Add seasoning (4); Cover with a lid; Bring to the boil over a medium heat; Cook over a low heat for 30 minutes; Turn off the heat and leave it with the lid for 15 minutes; Bring to the boil over a medium heat; Add the shiitake mushrooms; Bring to the boil over a medium heat; Cook over a low heat for 15 minutes; Turn off the heat and leave it with the lid for 15 minutes; Bring to the boil over a medium heat; Add the dried beancurd sticks and most of the spring onion sections; Bring to the boil over a medium heat; Cook over a low heat for 15 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Garnish with the red chili pepper and the remaining spring onion. Ready to serve.
COOKING TIPS:
The musky taste of lamb comes from the backbone and fat. Blanching in boiling water with rice vinegar can reduce the musky taste.
