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Recipe for Braised Lamb with Yuba

Braised Lamb with Yuba is a dish suitable for all ages, perfect for warming the stomach in winter. This dish is rich but not greasy, and pairs exceptionally well with rice. Beginners typically need about 2.5 hours to complete it.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Lamb belly
  • Yuba (dried bean curd sheets)
  • Chu Hou paste
  • Fermented bean curd (white)
  • Fermented bean curd (red)
  • Dark soy sauce
  • Cooking wine
  • Oyster sauce
  • Water
  • Rock sugar
  • Scallion segments
  • Ginger slices
  • Shiitake mushrooms
  • Onion or shallots
  • Garlic cloves
  • Bay leaves
  • Star anise
  • Cinnamon bark
  • Optional side dishes such as water chestnuts, potatoes, or radishes can be added according to personal preference

Quantities (Per Serving)

  • Lamb belly: 500g
  • Fried yuba: 30g-50g
  • Chu Hou paste: 30g
  • White fermented bean curd: 40g
  • Red fermented bean curd: 35g
  • Dark soy sauce: 5ml
  • Chili oil: 5ml
  • Water: 500ml
  • Rock sugar: 20g
  • Granulated sugar: 10g
  • Scallions: 5 stalks
  • Ginger slices: 6-8 slices
  • Shiitake mushrooms: 7-8 pieces
  • Onion: 1 piece or shallots: 4-5 pieces
  • Garlic cloves: 7-8 cloves
  • Bay leaf: 1 piece
  • Star anise: 4-5 pieces
  • Cinnamon bark: 10g

Instructions

  • Preparation: Soak the shiitake mushrooms in advance for 2-3 hours until soft. Soak the yuba in advance for 30 minutes until soft.
  • Prepare Sauce 1: Mix red fermented bean curd, Chu Hou paste, 20g of white fermented bean curd, and dark soy sauce in a small bowl until well combined.
  • Prepare Sauce 2: Mix 20g of white fermented bean curd, granulated sugar, and chili oil in a small bowl until well combined.
  • Remove the stems from the soaked shiitake mushrooms.
  • Cut the soaked yuba into 5cm segments and squeeze out excess water.
  • Peel and julienne the onion. Shallots can be used as a substitute for a better flavor.
  • Cut the scallions into approximately 5cm segments.
  • Place the lamb belly in a pot with cold water. Add 2-3 slices of ginger and cold water. Bring to a boil over high heat, then turn off the heat.
  • Remove the lamb belly and place it in a bowl of cold water to cool down, which helps make it more chewy.
  • Heat the pot with cold oil. Add 4-5 slices of ginger, onion/shallots, scallion whites, and 7-8 garlic cloves to sauté until fragrant.
  • Add the cooled lamb belly and stir with chopsticks for about 2-5 minutes until it turns golden brown.
  • Add the prepared Sauce 1 and stir-fry for about 2 minutes until the color is even.
  • Pour in water until it just covers the ingredients.
  • Add the shiitake mushrooms, rock sugar, bay leaves, star anise, and cinnamon bark.
  • Cover and simmer on low heat for 90 minutes.
  • Uncover, add the yuba, cover again, and cook on medium heat for 20 minutes.
  • Uncover, add Sauce 2, and stir well.
  • Turn off the heat. Before serving, add scallion greens or cilantro.

Additional Content

  • This dish belongs to Cantonese cuisine, and the authentic recipe typically includes water chestnuts. Considering that tastes vary, you can substitute them with other ingredients such as potatoes or radishes according to personal preference.
  • Reference: Lamb Stew with Bean Curd Sheet [by 點Cook Guide]

If you encounter any issues or have suggestions for improving the process outlined in this guide, please open an Issue or submit a Pull request.