Cantonese-style Water Chestnut, Sugarcane, and Lamb Stew

During the Spring Festival, with many people gathering and the freezing weather, I'm too lazy to be busy around the stove. Every time, I rely on this big pot of Cantonese-style lamb rib stew to solve the problem. A dozen pounds of meat is enough for about twenty people, it's worry-free, and makes a great impression. It always receives rave reviews! The lamb ribs are stewed until tender and fall off the bone, incredibly flavorful. The tofu skin, soaked in sauce, is soft yet chewy. The carrots are sweet and refreshing, and the water chestnuts with sugarcane add a refreshing touch. Every bite is authentic and rich Cantonese flavor. The hot pot bubbles away, the aroma filling the air – it's intoxicating! Nutritionally, it's packed with nutrients. Lamb ribs are rich in protein and iron, excellent for replenishing blood and warming the body. Angelica and angelica root remove the gamey smell, enhance the aroma, and warm the body. Hawthorn helps cut through the richness and aids digestion, while carrots and water chestnuts provide ample vitamins and dietary fiber. This pot is not only a tempting feast for the taste buds, but also full of nutritious and health-preserving ideas. When it's freezing cold, sitting around this pot and eating it together will warm your body and your heart. It is a classic Cantonese dish that combines deliciousness and health!

Ingredients

Steps

Chop the lamb chops into pieces and soak them in cold water for 1 hour, changing the water several times to remove the blood (if you find this troublesome, you can just ask the butcher to do it and chop it further). I like using lamb chops because they are much less fatty than lamb belly, and the meat is firm and not greasy at all, which suits my taste perfectly.
Put the cleaned lamb chops into a pot of cold water, add white wine, peppercorns, scallion segments, and ginger slices. After the water boils, cook for 5 minutes, take them out and rinse them with warm water, and drain them (if they are not drained, stir-fry the lamb chops in the pot first to dry them).
Cut the ginger into slices and set aside.
Scrub the sugarcane clean with a steel wool pad and chop it into small pieces; peel the water chestnuts and cut them in half. Set everything aside.
Wash the garlic sprouts, separate the white parts and green parts of the garlic and cut them into pieces, then set them aside.
Soak the dried bean curd sticks in cold water for 20-30 minutes in advance, until they are completely soft and have no hard core. After soaking, cut them into sections and set aside.
Prepare the following spices: Angelica dahurica, dried tangerine peel, hawthorn, and angelica sinensis.
Now let's prepare the sauce. In a small bowl, first put in 4 pieces of fermented bean curd, 2 pieces of red fermented bean curd, then add two large spoonfuls of hoisin sauce (about 30 grams). Stir them until dissolved and set aside. If you want a deeper sauce, you can add some dark soy sauce.
Heat oil in a wok, add ginger slices and white parts of garlic and sauté over medium-low heat until fragrant. Then add the prepared lamb chops and stir-fry over high heat until the surface is slightly browned, bringing out the aroma of the lamb chops.
Drizzle a spoonful of white wine along the edge of the wok to release the aroma, then pour in the prepared sauce and stir-fry for a while to coat the lamb chops with the sauce. Next, add angelica root, dried tangerine peel, hawthorn, and angelica sinensis, along with water chestnuts and sugarcane. Add 1 spoonful of salt as a base salt and stir everything together evenly.
Pour all ingredients into a pressure cooker and cook for 3 minutes, then turn off the heat (my pressure cooker takes 20 minutes to release pressure naturally, so this step is equivalent to simmering for 20 minutes). If you don't have a pressure cooker and are using a regular pot, you'll need to simmer on low heat for 40-45 minutes. Once the pressure cooker has completely released pressure, open the lid, add the carrots, close the lid again, and heat for 1 minute to release the pressure. Then turn off the heat and let it release pressure naturally again. Once the pressure is released, open the lid again; this round is equivalent to simmering for another 20 minutes.
Before taking it off the heat, add the soaked dried bean curd sticks and garlic sprouts, cook for 2 minutes, taste for saltiness, and add salt as needed. It smells amazing, so delicious!
Lamb is best enjoyed hot! I personally use a warming plate to keep the pot warm. If you don't have a warming plate, using an alcohol burner to cook it is also perfect; it keeps the food warm and cozy, creating a heartwarming atmosphere around the table.
(Optional) Prepare a small dish, put in 2 pieces of fermented bean curd, add a spoonful of peanut butter, and stir them together to make a dipping sauce. Those who have tried it know what I mean! 😄