Chinese Braised Lamb Casserole, Hong-Kong Style | Food Stuff

Name: Chinese Braised Lamb Casserole, Hong-Kong Style | Food Stuff
Ingredients: 1 small bamboo shoot, peeled and cut into thin slices; 3 pieces of fermented red bean curd; 6 bean thread sticks, soaked until softened and cut into large chunks (these can be prepared the night before); 4 small carrots, cut into chunks; 6 large dried Shiitake mushrooms, washed, soaked, and cut in half + the water from reconstituting the mushrooms; 15 slices ginger; ¼ cup Zhu Hou or Chee Hou sauce; A small head of romaine lettuce or a quarter of a head of iceberg lettuce, roughly chopped; 2½ pounds lamb breast, cut into 2-inch pieces; 2 tablespoons light soy sauce; 2 tablespoons oil; 2 tablespoons oyster sauce; Salt to taste; 6 scallions, white and green parts separated; 3 tablespoons Shaoxing wine; 1 teaspoon dark soy sauce; 1-2 star anise (optional); 10 grams rock sugar; 1 dried tangerine peel

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Ingredients

1 small bamboo shoot, peeled and cut into thin slices
3 pieces of fermented red bean curd
6 bean thread sticks, soaked until softened and cut into large chunks (these can be prepared the night before)
4 small carrots, cut into chunks
6 large dried Shiitake mushrooms, washed, soaked, and cut in half + the water from reconstituting the mushrooms
15 slices ginger
¼ cup Zhu Hou or Chee Hou sauce
A small head of romaine lettuce or a quarter of a head of iceberg lettuce, roughly chopped
2½ pounds lamb breast, cut into 2-inch pieces
2 tablespoons light soy sauce
2 tablespoons oil
2 tablespoons oyster sauce
Salt to taste
6 scallions, white and green parts separated
3 tablespoons Shaoxing wine
1 teaspoon dark soy sauce
1-2 star anise (optional)
10 grams rock sugar
1 dried tangerine peel