Cantonese style lamb belly pot

Overview

Lamb belly pot can harmonize the spleen and stomach, replenish blood and lower blood pressure. 1. Neutralize gastric acid and relieve stomach pain. It is suitable for treating abdominal distension, loose stools, loss of appetite, limb fatigue and other symptoms caused by weak spleen and inability to transport and transform. 2. It can replenish blood and qi and is suitable for people with dull skin color and cold hands and feet. 3. It can lower blood pressure, dilate capillaries, reduce blood viscosity and improve microcirculation. In winter, eat a pot to warm your body and mind😋

Tags

• hot dishes
• home cooking
• bantang
• edible oil
• garlic sprouts
• horseshoe
• lamb belly
• light soy sauce
• liquor
• nan ru
• old soy sauce
• onion, ginger and garlic
• sugarcane
• thousands of sheets
• zhuhou sauce
• carrot
• hoisin sauce
• peanut butter
• salt

Ingredients

Steps

1. 1 Remove the blood from the lamb belly you bought. Soak in clean water for half an hour, changing the water several times during this period.

   

2. 2 Prepare side dishes.

   

3. 3 Get rid of the fishy Three Musketeers.

   

4. 4 Side dishes.

   

5. 5 The key to whether this lamb brisket pot is delicious or not is the bowl of juice. Put all the above ingredients in a bowl.

   

6. 6 Mix well and set aside.

   

7. 7 After removing the blood from the lamb belly, cut it into pieces. Use a wok without adding oil. Stir-fry the lamb belly cubes directly. Add some white wine to remove the fishy smell, then pour in boiling water and blanch it, then remove it, clean it and drain the water.

   

8. 8 Pour some cooking oil into the wok, add the Three Musketeers to remove the smell and sauté until fragrant.

   

9. 9 Pour in the lamb belly and stir-fry evenly.

   

10. 10 A bit burnt.

    

11. 11 Pour into the prepared bowl of sauce and stir-fry evenly.

    

12. 12 Add water chestnuts, sugar cane, and carrots.

    

13. 13 Add half a piece of sugar (rock sugar or brown sugar is acceptable).

    

14. 14 Press the pressure cooker for 30 minutes (you can also directly use a wok or casserole to simmer for 1 hour).

    

15. 15 The pressed lamb brisket looks good.

    

16. 16 Pour the whole pot of lamb brisket into a casserole and add 1,000 pieces (preferably yuba, I don’t have any at home, you can put whatever you want 😂) and simmer with the lid on for 10 minutes.

    

17. 17 Finally add some garlic sprouts.

    

18. 18 Don't look at the big pot, three people can finish it in one go. 😋

    

19. 19 Delicious and tasty.

    

20. 20 It’s so fragrant. Let’s try it.