Lamb Stew with Bean Curd Sheet

How to make it

1. Soak bean curd sheet(100g) and shiitake mushroom (100g) until soft. 
   Tips: Soak in water for about 2-3 hours, until all the ingredients are soaked.
   

    
2. Wash and blanch the lamb brisket (700g) into boiling water, then drain, cut into pieces and set aside. 
3. Heat the oil in wok, add the lamb brisket and sliced ginger (20g), cook until fragrant. 

4. Add 2 packs of Sauce for Braised Meat in Hong Kong Style and stir fry about 2 minutes.

5. Add Spices Pack for Braised Meat, shiitake mushroom, water chestnuts (100g) ingredients and 1.5 L water, bring it to boil. Simmer the lamb brisket under low heat for about 4 hours and serve.
   Tips: Stewing time is around 3-4 hours, will vary according to the size of the meat.
   

    

6. Tips: Can change lamb brisket to beef brisket according to personal preference. Scan for recipes.