Braised Lamb with Bean Curd Skim Flake

Braised Lamb with Bean Curd Skim Flake By: WellBeing Workforce Use PEARL RIVER BRIDGE Superior Gentle Soy Sauce as a dipping sauce together with your most well-liked Asian treats, or embrace it to stir-fries and marinades for a further flavour infusion. It’s so versatile! Provided at Coles and Woolworths. Lively elements 5 cloves garlic 15g ginger 3 items dry sand ginger 4-5 cardamom pods 2 fragrant leaves 2 star anise 1 tsp PEARL RIVER BRIDGE Prime Grade Oyster Sauce 1/2 PEARL RIVER BRIDGE Fermented Pink Bean Curd 1 PEARL RIVER BRIDGE Fermented Chili Bean Curd with Sesame Oil 1 1/2 tsp PEARL RIVER BRIDGE Chu Hou Paste 1 1/2 tsp PEARL RIVER BRIDGE Hoisin Sauce 10g PEARL RIVER BRIDGE Brown Sugar, in items 100mL PEARL RIVER BRIDGE Shuang Jin Chiew 1/2 tsp peanut paste 1 carrot, sliced 1 inexperienced sugar strolling cane, sliced into 4 items 3 water chestnuts, peeled 2 deep-fried bean curd skim flake 2 inexperienced garlics, minimize Methodology Fry the lamb brisket in a pan (with out together with oil), embrace ginger and cooking crimson wine, then embrace some heat water to boil for five minutes. Eliminate lamb brisket and wash the pan. Fry the spices within the pan, embrace the lamb brisket to fry until golden. Embrace 1L heat water to the pan with the spices parts, carrot, sugar strolling cane and chestnuts. Embrace the deep-fried bean curd skim flake after braising 1.5 hours, braise for one more 7 minutes and season with salt. Boil up till the sauce is thick, mix with the inexperienced garlics and serve. SubscribeSubscribe to a e-newsletter to get most present submit and updates WellBeing Workforce