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