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[Fried Chicken Kitchen] Let's make a warm bamboo mutton pot

Last time, I said that I bought a whole piece of lamb leg for fried chicken, but I haven't finished it yet. Today I bring a bamboo mutton pot (actually it is a bean skin knot, the fried bamboo at home has been eaten, although the method is the same 😂)

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Ingredients: mutton, bean curd, ginger slices, ginger slices, cooking wine 


Soak the mutton in cold water for a few hours to remove the blood, then add ginger slices and cooking wine to the pot and blanch the mutton for later use.
The bean skin is soft and ready for use

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Seasoning sauce: hoisin sauce, oyster sauce, soy sauce, two pieces of fermented bean curd (plus fermented bean curd sauce). I should use Nan Ru, I only have rose fermented bean curd, in fact, I think the taste is the same. The ratio of the first three sauces is 1:1:2. In fact, I adjusted it myself. If it is not salty enough, I can add some salt.
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Heat the oil in the pot, add the ginger slices, the green onions are the leftovers from the last time I made the mutton with spring onions.
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Add mutton and continue to stir fry until the surface is slightly dry
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Add the seasoning sauce, let the mutton be coated with the sauce and continue to stir fry
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Add bean curd, add a little water, don't overdo it. This is not a stew, you don't need to have mutton.
After mixing well, add it to the pressure cooker and press for 13 minutes.
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In fact, you can eat it right out of the pressure cooker, but in order to taste better, I took it to the casserole and continued to cook on low heat for a while, and tasted the taste by the way. If it is not salty enough, add salt to taste.
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Sprinkle a little shredded spring onion at the end and you're done!
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The mutton has been stewed until soft and rotten, with the bean skin knots that have absorbed the soup, this soup has a salty and fresh taste, and a little sweetness of fermented bean curd, which is very suitable for those who can't eat spicy food!

Stop talking, I'll go serve another bowl of rice!
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【炸鸡厨房】来做一煲暖暖的支竹羊肉煲

上上上回说到炸鸡买了一整块羊腿肉回来，还没吃完。今天带来一道支竹羊肉煲(其实是豆皮结，家里炸好的支竹被吃完了,虽然做法是一样的😂)

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材料:羊肉，豆皮结，姜片，姜片，料酒 


羊肉先冷水里泡几个小时去血水，然后锅里加姜片和料酒放入羊肉焯水备用。
豆皮结泡软备用

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调料汁: 海鲜酱，蚝油，酱油，腐乳两块(加上腐乳汁) 。应该用南乳的，我只有玫瑰腐乳，其实我觉得味道是一样的。前面三种酱比例1:1:2，其实我都自己看着调的，最后如果不够咸可以适量加盐。
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锅里烧油，加入姜片，大葱是我上次做葱爆羊肉剩下的，不嫌浪费，其实不用加也完全ok的。
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加入羊肉继续煸炒，稍微炒到表面微干
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加入调料汁，让羊肉都裹上酱料继续翻炒
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加入豆皮结，再加一点水，不要太多了这个不是炖汤，不需要没过羊肉。
等拌均匀之后，加入高压锅压13分钟。
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其实高压锅出来就可以吃了，但是为了味道更好我拿去沙煲立面继续小火煲一会儿，顺便尝尝味道，不够咸这时候加盐调味。
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最后撒一点小葱丝就完成啦！
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羊肉已经炖到软烂，加上吸饱了汤汁的豆皮结，这个汤的味道咸中带鲜，还有一点腐乳的微甜，很适合不能吃辣的盆友噢!

不说了我再去盛一碗饭!
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