Braised Lamb with Dried Bean Curd Sticks - Exclusive

Name: Braised Lamb with Dried Bean Curd Sticks - Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Lamb, blanched and stir-fried with star anise, cassia and bay leaves, is pressure-braised with soy sauces and oyster sauce, then joined by silky bean curd sticks that drink up the rich, aromatic sauce.

1 hrNewEasy Hot Dishes Simmer Original

Instructions

1
Soak the dried bean curd sticks in advance and set aside.
2
Ginger, star anise, cinnamon, and bay leaves, set aside for later use.
3
Put the lamb in cold water and blanch it to remove the blood, then wash it clean.
4
Heat oil in the pan and stir-fry the seasonings until fragrant.
5
Add the lamb and stir-fry until fragrant.
6
Add an appropriate amount of oyster sauce and dark soy sauce.
7
Stir-fry evenly until colored.
8
Add an appropriate amount of water.
9
Transfer the lamb into the pressure cooker.
10
Bring to a boil over high heat, then simmer on low heat for 20 minutes.
11
Put the tender, soft lamb into the clay pot.
12
Add the soaked yuba.
13
Bring to a boil over high heat, season with a little salt, and cook until the sauce slightly thickens.
14
Finished product.
15
Finished product.
16
Finished product.