Sheep belly stew with frankincense branches and bamboo
By KobeShanahan
Ingredients: chili,carrot,Sheep belly,ginger slices,rock sugar,soy sauce,water,soy sauce,SUFU,garlic,horseshoe
Recipe Recommendations
- Sheep belly 800 grams
- horseshoe 12 capsules
- carrot one
- ginger slices 4 tablets
- garlic 2 teaspoons
- chili appropriate amount
- SUFU appropriate amount
- water 4 cup
- soy sauce 1 tablespoon
- rock sugar 2 tablespoons
- soy sauce 1 tablespoon
Steps for Sheep belly stew with frankincense branches and bamboo
1
Soak the branches of bamboo with clear water to soften, then cut into sections for later use.
2
Put the mutton brisket in half a wok of boiling water and drag it with water for a few minutes. Remove and rinse thoroughly.
3
Add 3 tablespoons of oil to the pan and heat, saute ginger slices, minced garlic, chili bean curd, and ground soy sauce until fragrant
4
Add the mutton brisket and stir-fry for a while, then add the remaining ingredients (except the bamboo branches) and stir well.
5
Add the seasoning sauce and bring to a boil. Switch to medium-low heat and cook until smooth (about 2 hours).
6
Put the bamboo branches into the cooked mutton brisket and cook for a while until delicious. Finally, heat on high heat until the water is almost dry, and taste it while it is hot.Sheep belly stew with frankincense branches and bamboo Make Tips
The braising time of the mutton brisket can be increased or decreased according to the softness of the mutton brisket. Finally, the water must be boiled dry to make it more delicious.