Although the northerners are experts in eating mutton, the southerners have a hand to burn lamb! This traditional Cantonese dish, bamboo and mutton, is selected with skinned lamb meat, stewed with column sauce, bean curd, and rock sugar. It also adds horseshoe and fried yuba, which can neutralize the heat of the mutton and increase the broth. Sweet, very delicious!
Treat the alpaca and remove its astringency. Put the diced alpaca directly into a hot pot and fry. After the scent overflows, pour in cold water, pour a little white vinegar, wait for the water to boil again, cook for another 1-2 minutes, remove and wash.
The hot pot is oiled, and the red onion, garlic and garlic sprouts are scented, and the bean paste, the column sauce, the chopped red bean curd sauce are added, and the stir-fry is evenly distributed;
Under the rock sugar and dried tangerine peel, then pour into the sheep's chop, peeled horseshoe, add boiling water without mutton, add salt, soy sauce, oyster sauce seasoning, boil and turn to low heat, cover and cook for about 50 minutes ;
Treat yuba during stewing. Heat the oil in the pot to 60%, put it into the dried yuba and fry it to golden color, quickly remove it, soak it in warm water for ten minutes, until there is no hard core;
When the mutton is almost stewed, you can put it into yuba, turn it to a high heat until the yuba is soft, and finally sprinkle with garlic. The steaming, soft and juicy bamboo shoots are ready.