Lamb Stew with Fried Bean Curd Sheet (Zhi Zhu Yang Nan Ba)

Ingredients

• 500g lamb flank (Yang Nan)
• 30g-50g fried bean curd sheets (Fu Zhu)
• 30g Zhu Hou Sauce
• 40g fermented bean curd
• 35g red fermented bean curd (Southern Bean Curd)
• 5ml dark soy sauce
• 5ml cooking wine
• Ju Jiu Vinegar (optional)
• Oyster sauce
• 500ml water
• 20g rock sugar
• scallion stalks
• ginger slices
• mushrooms
• 1 onion or 4-5 shallots
• 7-8 garlic cloves
• 1 bay leaf
• 4-5 star anise
• 10g cassia bark (cinnamon)
• Other side vegetables according to preference, such as water chestnuts, potatoes, or radishes

Steps

1. Preparation: Soak the mushrooms in advance for 2-3 hours until soft. Soak the bean curd sheets in advance for 30 minutes until soft.
2. Prepare Sauce 1: Put the red fermented bean curd, Zhu Hou sauce, 20g fermented bean curd, and dark soy sauce into a small bowl and mix until well combined.
3. Prepare Sauce 2: Put 20g fermented bean curd, sugar, and chili oil into a small bowl and mix until well combined.
4. Remove the root ends of the soaked mushrooms.
5. Cut the soaked bean curd sheets into 5cm segments and squeeze out excess water.
6. Peel and slice the onion. Shallots can be used as an alternative for a better flavor.
7. Cut the green onions into approximately 5cm long stalks.
8. Add the lamb flank to a pot in cold water along with 2-3 slices of ginger. Pour in cold water. Bring to a boil over high heat, then turn off the heat.
9. Remove the lamb and place it in a basin of cold water to cool down, which makes it chewier.
10. Heat the wok, add cold oil, and stir-fry 4-5 slices of ginger, onion/shallots, white parts of the scallions, and 7-8 garlic cloves until fragrant.
11. Add the cooled lamb and stir-fry with chopsticks for about 2-5 minutes until the meat turns golden yellow.
12. Add prepared Sauce 1, stir-fry for about 2 minutes until the sauce coats evenly.
13. Pour in water until it just covers all the ingredients.
14. Add mushrooms, rock sugar, bay leaf, star anise, and cassia bark.
15. Cover and simmer over low heat for 90 minutes.
16. Open the lid, add the bean curd sheets, cover and simmer over medium heat for 20 minutes.
17. Open the lid, add Sauce 2 and mix evenly.
18. Turn off the heat. Add green stalks of scallions or cilantro (coriander) before serving.