羊腩煲🔴The meat is tender and juicy but not oily. Homemade fermented bean curd sauce, which is really🔵

[@VeryGood_VeryGood]

💞片尾影片💞感動流淚💞笑到碌地💞 kzbin.info/www/bejne/jni4YXdnj82KapYsi=uWTkZLSlIfgpvRIN 🟣煲仔菜🔥🥘 ((系列)播放清單)🌶️🌶️ kzbin.info/aero/PLkU_SdeTtB_Tuisabth907E6CxvfkUTGb 🌈這系列全部影片都已有中英文翻譯

[@didicheung5355]

嘩啲羊肉又平又抵又靚👈 呀好炆得好正😋👍👍👍👍👍 辛苦你示範💖😘🕺🏆🍻

[@VeryGood_VeryGood]

Didi🙋🏻‍♂️自己整嘅羊腩煲真係正到冇得頂👍😋💯🥘❤️❤️💯😘💃🙏🏻

[@TonyWong.]

羊腩煲,我鐘意食,正呀！😊

[@520likim]

越煮越好，越來越好，用心拍攝！👍👍👍

[@VeryGood_VeryGood]

@@520likim 多謝多謝❤️🙏🏻🙏🏻

[@chimanleung3403]

重溫，好，越煮越好，我喜歡食羊腩，多謝晒

[@VeryGood_VeryGood]

@@chimanleung3403唔好客氣呀老友😍我都好鍾意食羊腩👍😋好多謝你💖🙏🏻

[@irenechang836]

好哥哥🌈午安🙋🏻‍♀️羊腩煲🥘暖笠笠,好滋味呀📣😋😋😋👍👍👍

[@VeryGood_VeryGood]

多謝🙏irene呀🧒老友記💞🤝☺️

[@一平-e2v]

好生 好太晚上好！人多真好，一餐食晒😊

[@VeryGood_VeryGood]

一平晚上好🙋🏻‍♂️所以更加出去食唔掂😅自己整🥘一家人食大滿足❤️💯👍👍👍😋😍🙏🏻

[@beesongtan3259]

越煮越好，越煮越犀利。。。👏👏

[@VeryGood_VeryGood]

Tan🙋🏻‍♂️老友記🤗多謝晒🥳🥳👍😋💯🥘🙏🏻

[@pingpinglam2080]

多谢師傅教煮，我又学到嘢啦!

[@VeryGood_VeryGood]

@@pingpinglam2080 ping🙋🏻‍♂️唔冼客氣❤️大家開心分享一齊煮好嘢食👍😋多謝你💖🙏🏻

[@VeryGood_VeryGood]

⬇️⬇️English recipe follows⬇️⬇️ 真正羊腩煲 材料： 急凍紐西蘭羊腩4磅（已切件） 竹筍（大）1罐 芹菜2札 馬蹄2袋 乾蔥頭8粒 鮮冬菇2包 唐生菜2斤 炸支竹1包 薑2舊（大） 處理： 1. 羊腩，清水解凍。 2. 羊腩解凍後，倒去水分。 3. 預備1鑊水，放羊腩落鑊，加入： a. 白酒2湯匙 b. 粗鹽2湯匙 c. 白醋2湯匙 去除雪味、羶味，大火滾至起泡。 4. 羊腩，清水沖洗2-3次，沖乾淨油分，再逐粒洗乾淨，擎乾水。 5. 支竹，清水浸軟。 6. 鮮冬菇，清水浸透，除去污漬。 7. 馬蹄，清水浸。 8. 竹筍，打開罐。 9. 芹菜，切去根部，切段。 10. 薑，去皮，洗乾淨，切厚片。 11. 竹筍，擎乾水，清水沖洗乾淨，切一舊舊，清水洗乾淨。 12. 薑片及竹筍，放碟上。 13. 乾蔥頭，去皮，清水洗乾淨，放同一隻碟上。 14. 鮮冬菇，去椗，清水沖洗乾淨。 15. 馬蹄，倒去水分，清水沖洗2-3次，直至完全乾淨。 16. 馬蹄，切兩端，去皮，清水浸2分鐘，清水沖洗乾淨，擎乾水，與冬菇放在一起。 17. 芹菜，清水洗乾淨。 烹調： 1. 白鑊，大火，放羊腩落鑊，爆香，去羶味。 2. 見到有白煙從鑊中冒出，反一反羊腩。 3. 加入薑片，一同爆香。 4. 轉慢火或熄火。 5. 加入： a. 蒜蓉1大湯匙 b. 柱侯醬3湯匙 c. 蠔油2湯匙 d. 腐乳6粒 e. 生抽2湯匙 f. 冰糖2大粒 開大火，撈勻，炒勻。 6. 當醬汁開始乾，加入紹興酒3湯匙，炒勻。 7. 加入馬蹄及鮮冬菇。 8. 加入筍，炒勻。 9. 加入大滾水，蓋過面，大火滾起，滾3-4分鐘，轉中火，炆30分鐘。 10. 炆了30分鐘，熄火，焗15分鐘（不要打開蓋）。 11. 預備腐乳醬： a. 腐乳8粒（連同腐乳汁1茶匙），壓爛。 b. 糖2湯匙，撈勻。 再加入凍滾水3湯匙，攪勻，加入麻油1湯匙，攪勻，用小碟盛載，加入香葉碎、辣椒絲或檸檬皮絲。 12. 支竹，已浸軟，清水洗乾淨，切一段段，揀出較硬身的，放一邊。 13. 羊腩煲已焗了15分鐘，用筷子試一試，可否被穿過，如果不可以，開中火，再炆15分鐘，熄火，再焗15分鐘。 14. 開大火，加入乾蔥頭及芹菜（一半份量）及硬身的支竹，攪勻，冚蓋， 大火滾起轉中慢火，炆15分鐘。 15. 預備好煲仔。 16. 喜歡食辣的朋友，可以加入適量的豆瓣醬。 17. 所有材料，倒入煲內，大火滾起。 18. 伴以生菜進食。 19. 完成，可享用。 It's real lamb stew! Ingredients: Frozen New Zealand lamb brisket 4 lb (already cut in cubes) Bamboo fungus 1 can (large) Celery 2 bunches Water chesternuts 2 bags Shallots 8 Nos. Fresh mushrooms 2 packs Chinese cabbage 2 catty Deep fried beancurd 1 pack Ginger 2 Nos. Preparation: 1. Lamb brisket, defrost in tap water. 2. The lamb has been defrosted, pour away water. 3. Prepare a wok of water. Put lamb in wok. Add in: a. White wine 2 tbsp b. Cooking salt 2 tbsp c. White vinegar 2 tbsp To remove unpleasant smells, heat up at high flame until bubbles arising. 4. The lamb, rinse with tap water 2-3 times. Rinse away the grease. Rinse each cube one by one. Drain. 5. The beancurd, soak in tap water until it turns soft. 6. The mushrooms, soak in tap water until they turn totally soft. Remove dirts. 7. Water chesternuts, soak in tap water. 8. Bamboo fungus, open the can. 9. Celery, cut the root. Cut in lengths. 10. Ginger, get it peeled. Rinse with tap water. Thickly slice. 11. Bamboo fungus, get it drained. Rinse thoroughly. Cut in pieces. Rinse thoroughly. 12. Ginger slices and bamboo fungus, put on plate. 13. Shallots, get them peeled. Rinse with tap water. Put on the plate. 14. Fresh mushrooms, cut anchors. Rinse thoroughly. 15. Water chestnuts, pour away water. Rinse 2-3 times until it is totally clean. 16. Chesternuts, cut both ends. Get it peeled. Soak in tap water for 2 minutes. Rinse thoroughly. Drain. Put together with mushrooms. 17. The celery, rinse with tap water. Steps: 1. Plain wok, high flame, put lamb in wok. Fry well to remove unpleasant smells and tastes. 2. Flip over the lamb when white smokes arise. 3. Add in ginger slices, fry well together. 4. Turn to low flame or turn off fire. 5. Add in: a. Garlic sauce 1 big tbsp b. Chu hou sauce 3 tbsp c. Oyster sauce 2 tbsp d. Fermented bean curd 6 cubes e. Light soya sauce 2 tbsp f. Rock sugar 2 big cubes Turn to high flame. Mix well. Fry well. 6. The sauce starts to become thick, add in 3 tbsp of Shaoxing wine, fry well. 7. Add in water chesternuts and fresh mushrooms. 8. Add in bamboo fungus, fry well. 9. Add in boiled-up water, just covering up the ingredients. Heat up at high flame, braise for 3-4 minutes. Turn to medium flame. Braise for 30 minutes. 10. Have already braised for 30 minutes. Turn off fire. Leave it for 15 minutes (do not open the lid). 11. Prepare fermented bean curd sauce: a. Fermented bean curd 8 cubes (with 1 tsp of the sauce). Squash it. b. Sugar 2 tbsp, mix well. Add in 3 tbsp of cold boiled-up water, stir well. Add in 1 tbsp of sesame oil, stir well. Pour in a small plate. Add in bay leave chips, shredded chili or lemon skin chips. 12. Bean curd has been softly soaked, rinse with tap water. Cut in lengths. Pick up the harder ones. Put aside. 13. Lamb stew has been covered up for 15 minutes, use a pair of chopsticks to check if it can be pinched through with them. If not, braise 15 minutes more at medium flame. Turn off fire. Leave it for 15 minutes. 14. Turn to high flame. Add in shallots and half of celery, and hard beancurd, mix well. Cover up the pot. Heat up at high flame, turn to medium-low flame, braise for 15 minutes. 15. Get ready for a claypot. 16. If you like spicy, just add in appropriate amount of chili bean sauce. 17. All ingredients, pour into the pot. Heat up at high flame. 18. Serve with cabbage. 19. Complete. Serve. The meat is tender and juicy but not oily. Homemade fermented bean curd sauce, which is really yummy.👍🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴

[@jezaminetsui1993]

我都想食呀不過天氣還熱，羊腩買得好靚又平，冇得輸👍👍👍😋😋😋，不過工序真是太多

[@VeryGood_VeryGood]

Jezamine 🙋🏻‍♂️明嘅❤️所以我早幾日做咗一個超簡易版嘅羊腩煲🥘你睇吓呢條片就清楚啦👍😋🤗🙏🏻 kzbin.info/www/bejne/hGGXdnqPhr2lqJosi=-kYonbcWDLw_Qha9

[@davidpoon5690]

請問你。在哪一個街市購買, 羊肉及疏菜非常新鮮及便宜。

[@kwokyvonne1848]

午安，呀好，大家好，呀好，用呢個方法煮，先生同埋囝囝好鍾意食，諗住過幾日涼啲先煮 。😋😋🌈🌈🌈

[@VeryGood_VeryGood]

Yvonne🧒你今年炆咗幾多次羊腩呀👍😋

[@kwokyvonne1848]

@VeryGood_VeryGood 早晨，呀好，因為天氣仲未係好凍，所以都係燜左一次羊腩咁多囉。😅

[@gigihung9015]

😄👍👍👍個煲好靚，賣相美🤩🤩🐐腩又香♨️🫕😋😋😋🥰🥰🥰

[@VeryGood_VeryGood]

係呀🙏 啲細佬美食之前都讚靚👍👍👍😋

[@auntpearl2008]

支持好師傅每日原創👍比起其他人食老本，只係翻炒舊片，用4K修改當新片。好師傅更有誠意。支持，加油👍👏💪

[@KinjiCheng]

其實呢條片都係2年前舊片😂 kzbin.info/www/bejne/d3m1iJWDpN6Jqassi=eHTTmnKRmJvuddHU

[@初夏-b3p]

朱嘿.熱氣咪開冷氣囉.碌染咁.

[@chee234]

好正。我一定跟你方法試

[@VeryGood_VeryGood]

@@chee234 Chee🙋🏻‍♂️好啊好啊🥳🥳多謝多謝❤️🙏🏻我呢底差唔多食晒啦😅😋🙏🏻

[@VeryGood_VeryGood]

@@chee234 好啊好啊🥳🥳多謝多謝❤️🙏🏻

[@staysafehealthy]

比個Like你👍🏻! 我發覺好多時你出乜另一位師傅又放條舊片出嚟托, 下下玩針對, 睇留言仲無品, 佢冇嘢煮可以去下旅行飲飲食食claim數, 我唸好多人已經好反感！我跟你簡單煮起碼已經滿足到屋企人, 屋企無人食羊我都睇哂, 見你食得咁滋味, 或者可以用豬手代替🤔

[@VeryGood_VeryGood]

多謝曬呀🙏youtube嘅世界就係咁😂其實冇乜所謂👋最緊要煮出嚟適合大眾🙏各師各法😁

[@hketube]

😊睇你煮也真係學到好多也🎉

[@VeryGood_VeryGood]

@@hketube 多謝多謝❤️🙏🏻

[@davidtan1562]

Very good

[@laiwahyuen3337]

好好味

[@VeryGood_VeryGood]

Yuen🙋🏻‍♂️確實食完大滿足呀💯💯❤️👍😋😁🙏🏻

[@faigfhh9239]

👍

[@seven1403]

只锅够大，可以放4磅羊再加甘多料

[@cheungjohn359]

😋

[@VeryGood_VeryGood]

🙏😊

[@adachu9070]

簡直正啦

[@VeryGood_VeryGood]

真係好正㗎👍😋🙏😁

[@chunchunchun1369]

嘩！羊腩煲我想食呀！留返啲畀我呀😂😂🫰🫰💖💖🥳🥳🥂🥂🎾🎾🥎🥎

[@VeryGood_VeryGood]

我炆咗好多呀☺️ 整煲細細地畀你啦🍲 我而家踩單車攞過嚟🛵🙏😋👍💞

[@maylao8533]

請問你去边到買，好平喎？

[@kumamonwong2277]

好正😂😂😂

[@VeryGood_VeryGood]

Kumamon 🙋🏻‍♂️每次食完自家整羊腩煲🥘回味再回味啊👍😋💯🤗❤️🙏🏻

[@ellenwong8183]

❤❤正

[@VeryGood_VeryGood]

囡囡🙋🏻‍♂️每次食完都好回味👍👍👍😋❤️❤️正❤️🙏🏻

[@KeNiesYeuNg]

正野

[@VeryGood_VeryGood]

係呀係呀🙏☺️好正㗎😋👍

[@y0207104]

你好師傅，請問唔落南乳陣味會同平時差好遠嗎？

[@VeryGood_VeryGood]

其實冇所謂👋味道因人而異🙏 南乳都可以落🙏不過我較為鍾意落柱侯醬👈👍😋

[@julywu9830]

好多功夫呀

[@VeryGood_VeryGood]

@@julywu9830 明白😃因為小整會覺得功夫多🤗如果程序做得好好😃做起上嚟就會比想像容易好多😃如果有時間不妨試吓👍😋當有成果自然就會覺得好值得㗎啦😍🙏🏻

[@yukleuntsang5041]

羊腩好靚，邊間街市買架？

[@VeryGood_VeryGood]

沙田乙明街市😍🤗🙏🏻

[@alan.lam.]

好哥 請問賣羊腩間凍肉舖地址喺邊度呀？🙏🏼

[@VeryGood_VeryGood]

Lam🙋🏻‍♂️沙田乙明街市❤️🤗🙏🏻

[@lokitman5257]

紐西蘭羊腩係冇皮冇骨嘅，点解拎到返屋企唔同咗？

[@VeryGood_VeryGood]

點會無骨👈點會冇皮👋你睇真啲🤭

[@feifeichoi9936]

👍👍👍👍👍👍👍👍👍👍

[@VeryGood_VeryGood]

🙏☺️💞

[@stanley071000]

請問可否告知那凍肉店地址，我想去買你買的那些羊腩，謝謝

[@VeryGood_VeryGood]

沙田乙明邨週田記呀🙏☺️

[@晴天-j3u]

48蚊磅分享下系邊到買呀，好師兄，深水步都要68蚊磅

[@yanxiaoyan837]

買先鲜好味

[@晴天-j3u]

@yanxiaoyan837 咩系先鮮

[@cindychow6728]

2年前的片😂

[@paulngai2857]

邊度買羊腩？

[@chinchinyeung2460]

你去邊度買啲紐西蘭

[@VeryGood_VeryGood]

呢啲喺乙明邨街市週田記買👈🙏😊

[@孫就]

間凍肉舖喺邊度😂

[@VeryGood_VeryGood]

喺沙田乙明邨🙏☺️

[@andywong3814]

羊腩系月明村街市買?

[@VeryGood_VeryGood]

@@andywong3814 係呀冇錯😃☺️🙏🏻

[@pengteh2420]

👍🙏🙏

[@VeryGood_VeryGood]

Pengteh🙋🏻‍♂️👍😋多謝多謝😍🥳🙏🏻🙏🏻

[@chichuenlai2923]

唔該有冇凍肉舖頭地址？

[@VeryGood_VeryGood]

@@chichuenlai2923 係沙田乙明街市🤗🙏🏻

[@Simon-Simon631]

大埔街市地下凍肉舖竟然買$80一磅所以無咩人買好多人上深圳買或食新鮮

[@cindychow6728]

呢條片原來2年前架😂

[@VeryGood_VeryGood]

聽講話三四樓有檔都平㗎喎👈🙏😁

[@fa38sindy12]

想問你個鑊係邊度買同幾多Cm🙏

[@VeryGood_VeryGood]

我喺759買 34cm 😍之前都有同大家分享過😃你可以參考吓呢條片🤗🙏🏻 kzbin.info/www/bejne/a4HRloeGrdKBo8Usi=t0baivR6EWshnIW3

[@fa38sindy12]

@VeryGood_VeryGood 收到🙏麻煩晒😁

[@andytsang9725]

請問在哪裡買羊腩？謝謝🙏

[@VeryGood_VeryGood]

乙明邨街市週田記買呀🙏☺️

[@aboutemilycheng]

請問羊腩係邊度買？

[@VeryGood_VeryGood]

我喺沙田乙明邨週田記買㗎👈🙏😁👍

[@miumiu3485]

請問羊腩,邊間街市買架

[@VeryGood_VeryGood]

Miumiu 🙋🏻‍♂️沙田乙明街市😍🙏🏻

[@tyllau1276]

好哥你係邊度買，好平喎，我呢度78蚊磅，買唔落手😢😢

[@VeryGood_VeryGood]

明白😗咁你有時間可以過嚟😃沙田乙明街市我喺周田記度買😋😍🙏🏻

[@anglinghui6202]

💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪

[@VeryGood_VeryGood]

多謝晒🙏🏻我好開心😀🤝😘

[@MrGaricwong]

請問凍肉舖的地址？

[@VeryGood_VeryGood]

Wong🙋🏻‍♂️沙田乙明街市🤗😍🙏🏻

[@patricklai1349]

你啲羊腩在邊度買㗎？

[@VeryGood_VeryGood]

喺乙明邨街市週田記買🙏😁👍

[@yee888yee]

樓主講錯了羊腩變牛腩呀自己可看看片

[@yee888yee]

過煲後

[@yee888yee]

但我好欣賞你的分享謝謝!

[@leungmark2613]

Like你夠簡單直接家庭式,某d所謂職業師傅又長氣譖氣,聽到都覺得煩同悶

[@ccyuen3240]

太過長篇大論，沉悶？

[@VeryGood_VeryGood]

☺️

[@ccyuen3240]

是的。 只讓人有過去回憶。 怱怱'6/70年'，'gone with wind'！

[@yanxiaoyan837]

冰鲜羊腩煲，唔好味，先鲜好味，贵的

[@VeryGood_VeryGood]

n年前我都係食新鮮羊 不過有次喺街市晨早見到 佢將一隻隻急凍羊 掛起解凍 以後都唔敢再買👋

[@C傅张爽快友]

唔人好難頂