The rainy season in the south is very humid. I recommend you to make a home-made bamboo lamb belly stew. It is simple and easy to make. It is simmered with Zhuhou sauce, bean paste, red bean curd, and rock sugar. It also adds water chestnuts and fried bean curd sticks. It is both delicious and delicious. The heat of the mutton can also increase the sweetness of the soup, which is very delicious! If you don’t write well for the first time, just take a look!

Ingredients:

600g lamb belly

150g yuba

200g water chestnuts

Appropriate amount of garlic sprouts

An appropriate amount of shallots

2-3 pieces of red bean curd

10 grams of Zhuhou sauce

10 grams of bean paste

Two cloves of garlic

4-6 slices of ginger

One slice of tangerine peel

Appropriate amount of oil consumption

Appropriate amount of light soy sauce

A little white vinegar

Step 1/4

First process the lamb belly to remove its fishy smell. Put the cut lamb belly directly into the hot pot and stir-fry. After the aroma comes out, pour in cold water, pour a little white vinegar, boil the water for another 1-2 minutes, remove and set aside!

Step 2/4

Heat oil in a pan, add shallots, garlic slices, ginger slices and garlic sprouts and stir until fragrant. Add Zhuhou sauce, bean paste and mashed red bean curd. , stir-fry evenly, add rock sugar and tangerine peel that have been soaked in water, then pour in the lamb brisket and peeled water chestnuts, then pour boiling water to submerge the lamb brisket, add salt, oil and light soy sauce to taste, bring to a boil over high heat and then reduce to low Simmer for about 50 minutes!

Step 3/4

During the stewing period, we will deal with the yuba. Heat the oil to 5-60% heat, put in the dried yuba and fry until golden, take it out quickly and put in warm water. Soak for 10 minutes, until there is no hard core! (Actually, you can buy fried yuba in the market)

Step 4/4

When the lamb brisket is almost stewed, add the yuba, turn to high heat and cook until the yuba becomes soft, and finally sprinkle on Minced garlic sprouts, steaming hot, soft, juicy, sweet and delicious Zhizhu Lamb Belly Stew is ready. It is the first choice for dehumidification and nourishing health during the rainy season. It is simple and easy to make!