Ingredient and Portion
Lamb In Herbal and Wine Pot Recipe 酒香羊肉炉食谱
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Lamb can be cooked in different ways such as lamb in herbal and wine pot recipe.You will be definitely falling in love with it!
当一些人畏惧于羊肉的膻味时；有更多人因为那股膻味而爱死羊肉。羊肉的吃法多不胜数，最常见的就是烤羊肉、羊扒或炖羊肉汤。在大马有更多的羊肉吃法，其中包括人人熟悉的羊肉咖哩、冷当羊肉、嘛嘛档羊肉汤等都是百吃不厌的。今天就试一试酒香羊肉炉吧！
当一些人畏惧于羊肉的膻味时；有更多人因为那股膻味而爱死羊肉。羊肉的吃法多不胜数，最常见的就是烤羊肉、羊扒或炖羊肉汤。在大马有更多的羊肉吃法，其中包括人人熟悉的羊肉咖哩、冷当羊肉、嘛嘛档羊肉汤等都是百吃不厌的。今天就试一试酒香羊肉炉吧！
More Photo(s)
1kg Lamb shank / 羊后腿肉1公斤
1 piece old ginger (sliced) / 老姜1块（切片）
5 pcs DangGui / 当归5片
1 tbsp GouQi / 枸杞1大汤匙
5 pcs Bei Qi / 黄耆5片
2 cup rice wine / 米酒2杯
3 cups water / 水3杯
Dipping sauce / 蘸酱 – mix / 混合均匀
2 blocks fermented bean curd / 腐乳2块
1 tbsp chopped garlic / 蒜茸1汤匙
1 tbsp sugar / 糖1汤匙
1 piece old ginger (sliced) / 老姜1块（切片）
5 pcs DangGui / 当归5片
1 tbsp GouQi / 枸杞1大汤匙
5 pcs Bei Qi / 黄耆5片
2 cup rice wine / 米酒2杯
3 cups water / 水3杯
Dipping sauce / 蘸酱 – mix / 混合均匀
2 blocks fermented bean curd / 腐乳2块
1 tbsp chopped garlic / 蒜茸1汤匙
1 tbsp sugar / 糖1汤匙
Seasoning
2 tsp concentrated chicken stock, dash of salt & pepper / 浓缩鸡精2茶匙、盐、胡椒粉少许
Method
1. Cut lamb shank into big pieces; stir fry with ginger and 2 tbsp rice wine in medium heat; pour in water to cover ingredients, bring to boil, discard soup, rinse & drain the lamb.(pic 1-4)
将羊肉切大块，以姜片及2汤匙米酒炒至肉转色，注入清水煮滚，弃汤汁，羊肉洗净备用。（图1-4）
2. Transfer the lamb to a stewing pot, add in all other ingredients and wrap with cling foil, steam for 1 hour or until the meat is soften.(pic 5-7) Add in seasoning and turn off heat.
将羊肉等材料移入炖盅，加入其余材料用保鲜纸包好，放入蒸笼或锅中，以中小火炖煮1小时至肉软，加调味料便可移出。（图5-7）
3. Serve with dipping sauce.
进食时蘸酱享用。
将羊肉切大块，以姜片及2汤匙米酒炒至肉转色，注入清水煮滚，弃汤汁，羊肉洗净备用。（图1-4）
2. Transfer the lamb to a stewing pot, add in all other ingredients and wrap with cling foil, steam for 1 hour or until the meat is soften.(pic 5-7) Add in seasoning and turn off heat.
将羊肉等材料移入炖盅，加入其余材料用保鲜纸包好，放入蒸笼或锅中，以中小火炖煮1小时至肉软，加调味料便可移出。（图5-7）
3. Serve with dipping sauce.
进食时蘸酱享用。
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