锡纸香焗辣羊腩 SPICY LAMB BELLY IN FOIL

材料:

500g羊腩，切小块

1大匙油

3条辣椒干，洗净，去籽

100g嫩姜，切片

1大匙豆酱，

南乳 2块，

1500ml水

调味料:

1大匙蚝油，

1大匙生抽y

1/2 小匙黑酱油，

½大匙糖

少许麻油，胡椒粉和鸡精粉

2张锡箔纸

做法：

1，将羊腩下沸腾的水中滚约15分钟，捞起洗净备用。

2，烧热1大匙油，下辣椒干和姜片爆香，下豆酱和南乳炒香，加入羊腩炒匀。

3，倒入水加入调味料煮滚，盖上盖转小火焖约2小时或至软即可享用。

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INGREDIENTS :

500g lamb belly, cut into pieces

1 tbsp oil

3 dried chillies, cleaned and seeded

100g young ginger, sliced

1 tbsp fermented soya bean paste

2 pieces fermented red bean curd

1500ml water

**SEASONING: **

1 tbsp oyster sauce

1 tbsp light soya sauce

1/2tsp dark soya sauce

1/2 tbsp sugar

dash of sesame oil, pepper and chicken stock granules

2 pieces aluminium foil

METHOD :

1. Cook lamb belly in boiling water for about 15 minutes. Dish up and clean

2. Heat up 1 tbsp oil, saute dried chillies and ginger until fragrant. Add in fermented soya bean paste, fermented red bean curds and saute until aromatic. Put in lamb belly and stir-fry until well-mixed.

3. Pour in water, add in seasoning and bring to boil. Cover with lid ean. and simmer for about 2 hours or until lamb belly is tender.