Braised lamb with shiitake mushrooms and bamboo shoots
1000 g lamb brisket, 6 dried shiitake mushrooms, 500g dried beancurd sticks, 500g water chestnuts, 40g ginger, 40g garlic, 40g shallot, 2 stalks of spring onion, 10g dried tangerine peel, 2T oil, 1 red chili pepper, some rice vinegar. SEASONINGS: (1) 1/4t sugar, 1/4t potato starch, 1/8t salt, 1/8t oil. (2) 2T Chu Hou bean paste, 1 piece of fermented red tarocurd, 1 piece of fermented beancurd. (3) 2 cups of water, 2 cups of stock. (4) 1 cube of rock sugar.
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