Braised Lamb with Bean Curd Skim Flake

Ingredients

• 5 cloves garlic
• 15g ginger
• 3 pieces dry sand ginger
• 4-5 cardamom pods
• 2 fragrant leaves
• 2 star anise
• 1 tsp PEARL RIVER BRIDGE Top Grade Oyster Sauce
• ½ PEARL RIVER BRIDGE Fermented Red Bean Curd
• 1 PEARL RIVER BRIDGE Fermented Chili Bean Curd with Sesame Oil
• 1 ½ tsp PEARL RIVER BRIDGE Chu Hou Paste
• 1½ tsp PEARL RIVER BRIDGE Hoisin Sauce
• 10g PEARL RIVER BRIDGE Brown Sugar, in pieces
• 100mL PEARL RIVER BRIDGE Shuang Jin Chiew
• ½ tsp peanut paste
• 1 carrot, sliced
• 1 green sugar cane, sliced into 4 pieces
• 3 water chestnuts, peeled
• 2 deep-fried bean curd skim flake
• 2 green garlics, cut

Method

• Fry the lamb brisket in a pan (without adding oil), add ginger and cooking wine, then add some hot water to boil for 5 mins. Remove lamb brisket and rinse the pan.
• Fry the spices in the pan, add the lamb brisket to fry until golden.
• Add 1L hot water to the pan with the seasoning ingredients, carrot, sugar cane and chestnuts.
• Add the deep-fried bean curd skim flake after braising 1.5 hours, braise for another 7 mins and season with salt.
• Boil until the sauce is thick, mix with the green garlics and serve.