Braised Lamb with Bean Curd Skim Flake

Braised Lamb with Bean Curd Skim Flake By: WellBeing Team Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce with your preferred Asian treats, or include it to stir-fries and marinades for an additional flavour infusion. It’s so flexible! Offered at Coles and Woolworths. Active ingredients 5 cloves garlic 15g ginger 3 pieces dry sand ginger 4-5 cardamom pods 2 aromatic leaves 2 star anise 1 tsp PEARL RIVER BRIDGE Top Grade Oyster Sauce 1/2 PEARL RIVER BRIDGE Fermented Red 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 pieces 100mL PEARL RIVER BRIDGE Shuang Jin Chiew 1/2 tsp peanut paste 1 carrot, sliced 1 green sugar walking 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 including oil), include ginger and cooking red wine, then include some warm water to boil for 5 minutes. Get rid of lamb brisket and wash the pan. Fry the spices in the pan, include the lamb brisket to fry till golden. Include 1L warm water to the pan with the spices components, carrot, sugar walking cane and chestnuts. Include the deep-fried bean curd skim flake after braising 1.5 hours, braise for another 7 minutes and season with salt. Boil up until the sauce is thick, combine with the green garlics and serve. SubscribeSubscribe to a newsletter to get most current post and updates WellBeing Team