somewhereintime

The lamb breast is too fatty and bony,
if you really like  goat, get some frozen goat at Halal market and they would cut it up for you.
I like Australian  fresh leg of lamb, really tender and sweet and not gamy at all.
The classical trick to get rid of the gamy odour,  you boil the lamb with a  Lo pak (Chinese Diakon)
for 10 minutes, then discard the water and lo pak.
Lot of ginger, fresh water chestnuts,  maybe a piece of sugar cane,  dried tangerine peel, ****ake
mushroom, bamboo shoot etc. No Garlic in this recipe.
Simmer for 40 minutes for fresh lamb, or 1 hour for goat.
Served with  Fu- Yu paste and  Tong-Ho Choy on the side. That's the way they used to cook dog

somewhereintime

回復 4# 布小熊

But if you want to use the soy stick, you have to deepfry it and rinse with a lot of water.
Otherwise it breaks down into the sauce and doesn't look nice

somewhereintime

回復 6# hium

支竹可以買炸好的，
果皮冷水浸軟刮去白色部分可用
亦可以加麵豉

somewhereintime

回復 8# hium

I know some Italian keep they  herd in Surrey,
if you come across fresh Salt Spring Island  lamb,
it is world class.  New Zealand lamb is everywhere
but not  so good in term of quality.
So  local lamb or  fresh Australian lamb, if I have my way.

somewhereintime

回復 11# 布小熊

You may find some local lamb at Farmers market,
I go to some old school Italian/Portuguese butchery.
The  meat shops at Granville Island  catered to tourists
and cost a fortune (well, at least for me)