CHINESE MUTTON 1 - Stewed Lamb Brisket w/Reddish bean cheese 南乳羊腩煲

Ingredients:-
1 kg. Lamb Brisket （cut into chunks)
1 bowl Water Chestnuts (peeled & sliced)
1 pack Fried Soybean Sheet (scalded)
1 1/2 tbsp Bean Paste,
1 pc. Reddish Bean Cheese
1 tbsp Rock Sugar
1 small pc. Tangerine Peel (soaked & cleaned)
10 gloves Garlic ( peeled)
2 stalks Spring Onion (sectioned)
1 pc. Ginger (sliced)
1 stalk Parsley (sectioned)

材料：-
黑草羊腩 (斬件）
馬蹄（去皮、切片）
炸腐皮 1 包（出水）
麵豉醤 1 1/2 湯匙
南乳 1 塊
冰糖 1 湯匙
陳皮 1 塊 （浸軟洗浄）
蒜頭 10 粒（炸至金黃）
䓤 2 條 （切段）莞茜 1 條（切段）羌 1 塊（切片）

Method:-
1) Scald brisket. wash & drain.
2) Scald Fried soybean sheet, take out & drain.
3) Heat oil deep fry garlic until golden brown.
4) Sauté Reddish bean cheese and bean paste with 1 tbsp oil,
put in brisket and stir fry. Sprinkle with wine.
5) Add ginger、spring onion、parsley、tangerine peel, water chestnuts &
fried garlic,
seasonings with:- 1 tbsp light soy, 1/2 tbsp dark soy, 1 tbsp rock sugar,
pinch of sesame oil and pepper and stir fry for a while.
6) Transfer ingredients to pot. Add water to level top of the meat.
Then stew over medium heat until brisket becomes tender and sauce thickens.
(In between the cooking can off the fire twice, let it steam by itself. Then continue again)
Add in the soybean sheet cook for 5 mins. Dish up.
Or serve in hot pot with Chinese celery or lettuce.

做法：-
1）羊腩出水，洗浄掠干。
2）炸腐皮出水，取出隔去水份。
3）熱油炸蒜頭至金黃色撈起備用。
4）下油 1 湯匙爆香、麵豉醬及南乳。加入羊腩爆炒，贊酒。
5）下羌、䓤、莞茜、陳皮、馬蹄及炸蒜。稠味下：-生抽 1 湯匙、老抽半湯匙、
冰糖 1 湯匙、麻油、胡椒粉少許。爆炒片刻。
6）倒入一大鍋中，加水至平肉面，中火炆至肉腍及汁料收濃。（其間可熄火焗二次至
略涼，再開火續煮）
此時加入炸腐皮煮 5 分鐘。上桌供食。也可用火鍋型式，拌以灼中芹或生菜更好。