CLAY POT SERIES – Braised Lamb in Clay Pot｜ 羊腩煲
Braised Lamb in Clay Pot is very common is Hong Kong during winter. A lot of fermented tofu is used which matches perfectly with lamb. A lot of ginger is needed balance the strong taste of mutton. We usually have it like hot pot style with veggies and beancurd. For the lamb I used lamb shoulder or you may use loin lamb which also have some fat.
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