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Lamb Hot Pot II


Lamb Hot Pot II
3 Tablespoons corn oil
1 square fermented bean curd, mashed
2 quills of cinnamon, each about two inches long
12 slices fresh ginger
2 star anise
2 pounds lamb, cubed
1 cup Chinese cabbage pieces, cut in two-inch sections
1 small daikon or white radish, cubed
2 carrots, cubed
3 Tablespoons oyster sauce
3 Tablespoons rice wine
1 Tablespoon sesame oil
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 one-once package of mung bean noodles soaked in warm water for twenty minutes, then drained
1. Heat wok and add oil.
2. Mix mashed bean curd, cinnamon, ginger, star anise, and lamb, and brown in the oil.
3. Add cabbage, carrot, and radish and stir-fry for two minutes then add four cups of water, reduce the heat, then cover and simmer for two hours.
4. Add the rest of the ingredients except the mung bean noodles, and bring to the boil. Now add these noodles, reduce the heat, then cover and cook for two minutes, stirring every half minute or so to prevent burning. Remove fro the pan and serve.

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