⬇️⬇️English recipe follows⬇️⬇️ 羊腩煲（最簡單做法） 材料： 急凍羊腩2磅 冬筍1罐 蘿蔔1個 冬菇10隻（已浸軟及去核） 支竹4條（已浸軟） 薑10片 辣椒仔1隻 芫荽1札 處理： 1. 蘿蔔，去皮，切件，放碗內，加入少許鹽及加入大滾水浸，去除苦澀味。 2. 大火煲滾1鑊水，加入羊腩，並加入： a. 鹽半茶匙 b. 紹興酒1湯匙 灼5分鐘。 3. 薑，去皮，拍鬆，切片。 4. 冬筍，擎乾水，清水沖洗乾淨，切大舊。 5. 羊腩已出水至起泡，擎乾水，清水洗淨。 烹調： 1. 白鑊，加入羊腩及薑片，烘乾，去除羶味，轉最慢火，加入調味料： a. 冰糖3大粒 b. 胡椒粉1茶匙 c. 生抽1湯匙 d. 蠔油2湯匙 2. 加入冬菇及冬筍，炒勻。 3. 加入大滾水高出羊腩面1吋。 4. 加入芫荽頭及辣椒（已去籽）。 5. 大火滾起，轉中慢火，炆1小時。 6. 炆了45分鐘，加入蘿蔔及支竹，炒勻，開大火，炆15分鐘。 7. 熄火，焗1小時。 8. 辣椒仔，去籽，放碗內，加入： a. 腐乳4磚 b. 糖1茶匙 攪勻。 9. 預備好煲仔。 10. 羊腩已炆腍，用筷子試一試可否被穿過。如果未夠腍，開大火，加入大滾水，再炆10分鐘，熄火，再焗10分鐘。 11. 再用筷子試一試羊腩是否夠腍。 12. 羊腩，倒入煲仔，大火滾起。 13. 完成，可享用。 Claypot lamb brisket (simple method) Ingredients: Frozen lamb brisket 2 lbs Bamboo shoots 1 can White radish 1 No. Mushrooms 10 Nos. (Have been soaked and anchors have been cut) Bean curd 4 Nos. (Soaked) Ginger 10 slices Chili 1 No. Coriander 1 bunch Preparation: 1. White radish, get it peeled and dice in cubes. Put in a big bowl. Soak in boiled~up water with little salt, to remove bitter tastes. 2. Heat up a wok of water at high flame. Put lamb in wok, add in: a. Salt 0.5 tsp b. Shaoxing wine 1 tbsp Boil for 5 minutes. 3. Ginger, get it peeled. Beat well and slice. 4. Bamboo shoots, get them drained. Rinse thoroughly. Dice in big cubes. 5. Lamb brisket has been boiled and bubbles coming up, get it drained. Rinse thoroughly. Steps: 1. Plain wok, add in lamb brisket and ginger slices, get them dried to remove unpleasant smells. Turn to low flame. Add seasoning: a. Rock sugar 3 big cubes b. Pepper 1 tsp c. Light soya sauce 1 tbsp d. Oyster sauce 2 tbsp 2. Add in mushrooms and bamboo shoots. Fry well. 3. Add in boiled~up water above the lamb for 1". 4. Add in root of coriander and chili (seedless). 5. Heat up at high flame. Turn to medium~low flame and braise for an hour. 6. Add in white radish and bean curd after braising for 45 minutes, fry well. Braise for 15 minutes at high flame. 7. Turn off fire. Leave it for an hour. 8. Chili, remove seeds. Put in a bowl. Add in: a. Bean curd 4 cubes b. Sugar 1 tsp Mix well. 9. Get ready for a pot. 10. Lamb brisket has been been braised into soft texture, test it if it can be pinched through with a pair of chopsticks. If not, turn to high flame, add in boiled~up water, braise for 10 minutes more. Turn off fire. Leave it for 10 minutes. 11. Test it if it can be pinched through with a pair of chopsticks again. 12. Lamb brisket, is to be poured into a pot. Heat up at high flame. 13. Complete. Serve. 🔴🔴🔴🔴🔴🔴🔴🟦🔴🔴🔴🔴🔴🔴
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⬇️⬇️English recipe follows⬇️⬇️
羊腩煲（最簡單做法）
材料：
急凍羊腩2磅
冬筍1罐
蘿蔔1個
冬菇10隻（已浸軟及去核）
支竹4條（已浸軟）
薑10片
辣椒仔1隻
芫荽1札
處理：
1. 蘿蔔，去皮，切件，放碗內，加入少許鹽及加入大滾水浸，去除苦澀味。
2. 大火煲滾1鑊水，加入羊腩，並加入：
a. 鹽半茶匙
b. 紹興酒1湯匙
灼5分鐘。
3. 薑，去皮，拍鬆，切片。
4. 冬筍，擎乾水，清水沖洗乾淨，切大舊。
5. 羊腩已出水至起泡，擎乾水，清水洗淨。
烹調：
1. 白鑊，加入羊腩及薑片，烘乾，去除羶味，轉最慢火，加入調味料：
a. 冰糖3大粒
b. 胡椒粉1茶匙
c. 生抽1湯匙
d. 蠔油2湯匙
2. 加入冬菇及冬筍，炒勻。
3. 加入大滾水高出羊腩面1吋。
4. 加入芫荽頭及辣椒（已去籽）。
5. 大火滾起，轉中慢火，炆1小時。
6. 炆了45分鐘，加入蘿蔔及支竹，炒勻，開大火，炆15分鐘。
7. 熄火，焗1小時。
8. 辣椒仔，去籽，放碗內，加入：
a. 腐乳4磚
b. 糖1茶匙
攪勻。
9. 預備好煲仔。
10. 羊腩已炆腍，用筷子試一試可否被穿過。如果未夠腍，開大火，加入大滾水，再炆10分鐘，熄火，再焗10分鐘。
11. 再用筷子試一試羊腩是否夠腍。
12. 羊腩，倒入煲仔，大火滾起。
13. 完成，可享用。
Claypot lamb brisket (simple method)
Ingredients:
Frozen lamb brisket 2 lbs
Bamboo shoots 1 can
White radish 1 No.
Mushrooms 10 Nos. (Have been soaked and anchors have been cut)
Bean curd 4 Nos. (Soaked)
Ginger 10 slices
Chili 1 No.
Coriander 1 bunch
Preparation:
1. White radish, get it peeled and dice in cubes. Put in a big bowl. Soak in boiled~up water with little salt, to remove bitter tastes.
2. Heat up a wok of water at high flame. Put lamb in wok, add in:
a. Salt 0.5 tsp
b. Shaoxing wine 1 tbsp
Boil for 5 minutes.
3. Ginger, get it peeled. Beat well and slice.
4. Bamboo shoots, get them drained. Rinse thoroughly. Dice in big cubes.
5. Lamb brisket has been boiled and bubbles coming up, get it drained. Rinse thoroughly.
Steps:
1. Plain wok, add in lamb brisket and ginger slices, get them dried to remove unpleasant smells. Turn to low flame. Add seasoning:
a. Rock sugar 3 big cubes
b. Pepper 1 tsp
c. Light soya sauce 1 tbsp
d. Oyster sauce 2 tbsp
2. Add in mushrooms and bamboo shoots. Fry well.
3. Add in boiled~up water above the lamb for 1".
4. Add in root of coriander and chili (seedless).
5. Heat up at high flame. Turn to medium~low flame and braise for an hour.
6. Add in white radish and bean curd after braising for 45 minutes, fry well. Braise for 15 minutes at high flame.
7. Turn off fire. Leave it for an hour.
8. Chili, remove seeds. Put in a bowl. Add in:
a. Bean curd 4 cubes
b. Sugar 1 tsp
Mix well.
9. Get ready for a pot.
10. Lamb brisket has been been braised into soft texture, test it if it can be pinched through with a pair of chopsticks. If not, turn to high flame, add in boiled~up water, braise for 10 minutes more. Turn off fire. Leave it for 10 minutes.
11. Test it if it can be pinched through with a pair of chopsticks again.
12. Lamb brisket, is to be poured into a pot. Heat up at high flame.
13. Complete. Serve.
🔴🔴🔴🔴🔴🔴🔴🟦🔴🔴🔴🔴🔴🔴