很难得买到有皮新鲜的羊腩,家里每个都喜欢吃羊肉。每次回紐約肯定会大吃一顿羊肉的。这次本來要做4杯量的,趁著新鲜,刚好弟弟一家过来,就全煮了。大家都說很好吃。吃过几次越式的羊腩煲,也是非常好吃,下次试做做。
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材料:ingredients
A. 羊肉 8杯 ; fresh goat meat 8 cups
B. 薑1大块 3寸長 ginger 1 piece (3long)
C. 干贝 7小粒; small dried scallops 7 pieces
D. 蠔油 4大匙; oyster sauce 4 tbs
E. 生油 4大匙; Light soy sauce 4 tbs
F.老抽 2大匙; Dark soy sauce 4 tbs
G.南乳 4块; Red bean curbs 4 pieces H. 糖 1大匙; sugar 1 tbs
I.八角 2 个 ;Star anise 2pieces
J. 枝竹一些,some dried beancurb sticks
K.花雕料酒 1/4杯 cooking wine 1/4 cup
L. 果皮 2寸的一小块 ; mandarin peel 1 small piece 2
M. 水 2 杯 ; water 2 cups
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1. 羊肉切成小块(2-3寸大小)。薑用刀面拍几下备用(不用切)
Cut goat meat into small pieces (about 2-3 inches).
先用蠔油和生抽醃羊肉3个小时(A.D.E.)
Marinate goat meat with oyster sauce and light soy sauce(A.D.E.)
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2.热锅放一点儿油, 中火爆香薑(B)让薑味溢出来,然後放几粒干贝(C)炒几下,再放南乳(G)
Heat the pan, put some oil, medium heat, put ginger (B)in pan;
then put dried scallops (C) and (G)red beancurd.
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3. 放羊肉(A)进去翻炒,直到沒看见血色。
Put (A) goat meat in the pan, stir until no blood color.
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4. 然后放水,老抽,酒,八角,果皮,糖(F.H.I.K.L.M.),小火煮30分钟
Then, add water, dark soy sauce, star anise , cooking wine, mandarin peel , sugar in pot.
(F.H.I.K.L.M)
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5.放枝竹(J)再煮5分钟。(因为家里很多吃火鍋的腐竹,就不需要泡软,一般的枝竹也可以先用点油炸一下比較香)
Put dry beancurd sticks (J)in pot
Cook for 5 minutes .
![](/upload/album/4c/68/eb/a5b1a7bb7460GaJGBUrR.jpeg)
6.可以開吃了。
Ready to eat
![](/upload/album/4c/68/eb/a5b1a7bb7862YTojUqMD.jpeg)
以前做的