Ingredients (for 4):
- Lamb brisket - 2 lb
- Dried shiitake mushroom - 10
- Sugar cane - 2
- Dried tangerine peel - 1 corner
- Water chestnut - 8
- Ginger - 15 slices
- Chinese celery - 1
- Chinese leek - 2
- Fried bean curd stick - 2
- Shallot - 6
- Garlic - 6 cloves
- Rock sugar - 1 piece
- Red bean curd - 1 piece
- Chu hou paste - 2 tbsp
- Chinese sesame paste - 2 tbsp
- Oyster sauce - 3 tbsp
- Fermented bean curd - 4 pieces
- Sugar - 1 tsp
- Sesame oil - 1 tsp
- Lemongrass leaf - 2
Procedures:
1. Soak the lamb brisket in salted water for 30 minutes.
2. Soak the dried shiitake mushroom in water until softened.
3. Soak the dried tangerine peel in water until softened, keep the water.
4. Wash the sugar cane and break in the middle.
5. Cut the Chinese celery and leek into sections.
6. Peel the skin off the water chestnut.
7. Heat the pot with oil, turn to low heat and put the lamb brisket in, skin side down, to pan-fry until slightly browned.
8. Flip the lamb brisket over and turn to high heat to continue pan-fry the other side. Splash some Chinese yellow wine on top.
9. Add sufficient water in to cover the lamb.
10. Simmer for 5 minutes.
11. Remove and flush under cold water, then wipe dry with kitchen paper.
12. Cut the ginger into slices, peel the skin off the shallot and garlic.
13. Mix red bean curd, chu hou paste, Chinese sesame paste and oyster sauce.
14. Heat the pot with oil, then add in the ginger to stir-fry until slightly charred.
15. Add in shallot and garlic, as well as Chinese celery and leek. Continue to stir fry.
16. Add in the mixed paste and turn to low heat, to stir fry until fragrant.
17. Add in the lamb brisket and stir well. Turn to high heat and add a splash of Chinese yellow wine.
18. Add hot water to cover the lamb brisket.
19. Add in rock sugar, sugar cane, water chestnut, tangerine peel with water, and then cover with lid to cook for 30 minutes under low heat.
20. Cut the lemongrass leaf into fine shreds.
21. Mix fermented bean curd with sugar.
22. Add in sesame oil and shredded lemongrass leaf. Mix well. Keep as dipping paste.
23. Add in the fried bean curd stick and shiitake mushroom, and continue to simmer for 35 minutes.
24. Turn off the heat and let it rest for 30 minutes. Then serve.
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