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1
Cut the ginger into cubes, cut the water chestnuts into halves, and use the back of a knife to crack the lemon leaves and shred them. -
2
After the water boils, add ginger cubes and cleaned lamb belly. Pour 4 teaspoons of cooking wine. Blanch the lamb belly and skim off the foam. Take out the lamb belly and wash it again with clean water. -
3
In a hot pan, add the ginger cubes and lamb belly, spread evenly and fry until fragrant, then stir-fry. -
4
Take out the lamb brisket and heat the pan again, add 5-7 teaspoons of cooking oil, sauté the garlic until fragrant, pour in the lamb brisket and stir-fry. -
5
Pour 1 teaspoon Donggu Yipin fresh soy sauce, 1 teaspoon Donggu Zhuhou sauce, 1 teaspoon Donggu seafood sauce, 1 teaspoon Donggu fine oyster sauce and stir-fry. -
6
Mash the Donggu fermented bean curd and pour it into the pot (the amount of a whole can of 98g Donggu fermented bean curd). Add the spices and stir-fry. Add 5-6 teaspoons of Donggu ginger and green onion cooking wine. stir fry. -
7
Pour water to cover the lamb belly, 1 teaspoon of salt, 1/2 teaspoon of Donggu straw mushroom, cover and simmer for 8 minutes. -
8
Pour in rock sugar, sweet potatoes, and water chestnuts and simmer over high heat for 2 hours to reduce the juice.