---
title: "Lamb Belly Stew with Fried Bean Curd Sheet (枝竹羊腩煲)"
description: "This is a traditional Cantonese clay-pot dish. Lamb belly and fried bean curd sheet are braised together with Chuzhou sauce and fermented tofu, creating a rich, savory flavor that is indulgent yet not heavy. It is deeply warming and especially suited for winter. Lamb is rich in protein and iron, helping to nourish and warm the body, while fried bean curd sheet provides quality plant protein, making for a well-balanced meal. Although there are many preparation and braising steps, the heat control throughout is not complicated, and beginners can succeed by following the instructions step by step. The total time from prep to serving is approximately two and a half hours."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhi-zhu-yang-nan-bao.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_zhi-zhu-yang-nan-bao/"
---

# Lamb Belly Stew with Fried Bean Curd Sheet

**枝竹羊腩煲 · zhī zhú yáng nǎn bāo**

> Time: 2 h 30 min · Difficulty: Very Hard · Calories: 2391 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This is a traditional Cantonese clay-pot dish. Lamb belly and fried bean curd sheet are braised together with Chuzhou sauce and fermented tofu, creating a rich, savory flavor that is indulgent yet not heavy. It is deeply warming and especially suited for winter. Lamb is rich in protein and iron, helping to nourish and warm the body, while fried bean curd sheet provides quality plant protein, making for a well-balanced meal. Although there are many preparation and braising steps, the heat control throughout is not complicated, and beginners can succeed by following the instructions step by step. The total time from prep to serving is approximately two and a half hours.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhi-zhu-yang-nan-bao.jpg)

## Ingredients

- 500 g Lamb belly (羊腩) — per serving
  - Tip: Choose lamb belly with the skin on; the skin is rich in collagen and yields a better texture after braising.
- 30 g-50 g Fried tofu sticks (炸腐竹) — per serving
  - Tip: Fried bean curd sheet absorbs broth better and holds its shape better than regular dried bean curd sheet.
- 30 g Chu hou paste (柱侯酱) — per serving
  - Tip: A core seasoning for Cantonese braising; look for established brands.
- 40 g Fermented tofu (腐乳) — per serving
  - Tip: Use white fermented tofu for seasoning and aroma.
- 35 g Red fermented tofu (南乳) — per serving
  - Tip: Red fermented tofu provides a unique sweet-salty flavor and a rich red color.
- 5 ml Dark soy sauce (老抽) — per serving
  - Tip: Used mainly for color; do not use too much.
- to taste Cooking wine (Shaoxing) (料酒)
  - Tip: Used for blanching the lamb belly to remove the gamey smell.
- to taste Oyster sauce (蚝油)
  - Tip: Adds umami.
- 5 ml Chili oil (辣椒油) — per serving
  - Tip: A mild heat that enhances umami; adjust to taste.
- 500 ml Water (清水) — per serving
  - Tip: Used for braising; the water level should cover the ingredients.
- 20 g Rock sugar (冰糖) — per serving
  - Tip: Adds a glossy sheen to the broth and a cleaner sweetness.
- 10 g Granulated sugar (砂糖) — per serving
  - Tip: Used to balance the dipping sauce.
- 5 stalks Scallion (小葱) — per serving
  - Tip: Use the white and green parts separately.
- 6-8 slices Ginger slices (姜片) — per serving
  - Tip: Removes the gamey smell and adds a warm spice note.
- 7-8 pieces Shiitake mushrooms (香菇) — per serving
  - Tip: Dried shiitake mushrooms have a more intense flavor and must be soaked in advance.
- 1 piece/4-5 pieces Onion / shallot (洋葱/红葱头) — per serving
  - Tip: Shallots have a more intense and authentic aroma than onions.
- 7-8 cloves Garlic cloves (蒜瓣) — per serving
  - Tip: Sauté whole cloves for a fuller flavor.
- 1 slice Bay leaves (香叶) — per serving
  - Tip: Adds aromatic depth.
- 4-5 pieces Star anise (八角) — per serving
  - Tip: A classic braising spice.
- 10 g Cassia bark (桂皮) — per serving
  - Tip: Use sparingly to avoid overpowering the meat.

### Optional

- to taste Water chestnut / potato / radish (马蹄/土豆/萝卜)
  - Tip: Water chestnuts are the authentic Cantonese choice; potatoes and radish are more home-style options.

## Tools

Wok or clay pot, Cleaver / chef's knife, Cutting board, Soup tureen, Small seasoning bowl, Chopsticks

## Method (13 steps)

1. **Prep the Ingredients** — Soak the shiitake mushrooms for 2 - 3 hours until softened. Soak the fried bean curd sheet for 30 minutes until softened.
   - Duration: 180 min
   - Tip: Make sure the shiitake mushrooms are fully softened.
   - Tip: Do not soak the fried bean curd sheet too long, or it will become too soft.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_1.jpg)
2. **Prepare the Braising Sauce** — Prepare Sauce 1: Combine red fermented tofu, Chuzhou sauce, 20g fermented tofu, and dark soy sauce in a small seasoning bowl and stir until smooth.
   - Duration: 2 min
   - Tip: Mash the red fermented tofu and fermented tofu before stirring.
   ![Step 2: Prepare the Braising Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_2.jpg)
3. **Prepare the Dipping Sauce** — Prepare Sauce 2: Combine 20g fermented tofu, sugar, and chili oil in a small seasoning bowl and stir until smooth.
   - Duration: 2 min
   - Tip: This is key for the final flavor boost and for dipping the meat.
   ![Step 3: Prepare the Dipping Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_3.jpg)
4. **Prep the Vegetables** — Trim the stems from the soaked shiitake mushrooms; cut the fried bean curd sheet into 5cm pieces and squeeze out excess water; slice the onion or peel the shallots; cut the scallion into 5cm pieces.
   - Duration: 5 min
   - Tip: Be sure to squeeze out all excess water from the fried bean curd sheet, otherwise it will splatter oil in the wok and not absorb the sauce well.
   ![Step 4: Prep the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_4.jpg)
5. **Blanch the Lamb Belly** — Place the lamb belly in a pot of cold water, add 2 - 3 ginger slices, and bring to a boil over high heat, then turn off the heat.
   - Duration: 10 min
   - Tip: Starting with cold water helps release blood and remove the gamey smell.
   ![Step 5: Blanch the Lamb Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_5.jpg)
6. **Shock the Meat in Cold Water** — Remove the lamb belly and place it in a bowl of cold water to cool.
   - Duration: 3 min
   - Tip: Soaking in cold water tightens the meat, giving it a chewier texture.
   ![Step 6: Shock the Meat in Cold Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_6.jpg)
7. **Sauté the Aromatics** — Heat the wok and add cold oil, then add ginger slices, onion/shallots, scallion white pieces, and garlic cloves and sauté until fragrant.
   - Duration: 2 min
   - Tip: Do not use too high heat, or the garlic cloves will burn.
   ![Step 7: Sauté the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_7.jpg)
8. **Stir-Fry the Lamb Belly** — Add the cooled lamb belly and stir-fry for about 2 - 5 minutes until golden brown.
   - Duration: 5 min
   - Tip: Rendering the lamb fat is key to a rich aroma.
   ![Step 8: Stir-Fry the Lamb Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_8.jpg)
9. **Add Color and Seasoning** — Add the prepared Sauce 1 and stir-fry for about 2 minutes until evenly coated.
   - Duration: 2 min
   - Tip: Make sure the sauce fully coats every piece of lamb.
   ![Step 9: Add Color and Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_9.jpg)
10. **Add Broth and Spices** — Pour in water until it just covers the ingredients, then add shiitake mushrooms, rock sugar, bay leaves, star anise, and cassia bark.
   - Duration: 1 min
   - Tip: If you have water chestnuts or radish, you can add them at this step.
   ![Step 10: Add Broth and Spices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_10.jpg)
11. **Braise Slowly** — Cover and simmer over low heat for 90 minutes.
   - Duration: 90 min
   - Tip: Keep an eye on the liquid level during braising to prevent the pot from drying out.
   ![Step 11: Braise Slowly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_11.jpg)
12. **Add the Fried Bean Curd Sheet** — Uncover and add the fried bean curd sheet, then cover and simmer over medium heat for 20 minutes.
   - Duration: 20 min
   - Tip: Adding the fried bean curd sheet later preserves its texture so it does not fall apart.
   ![Step 12: Add the Fried Bean Curd Sheet](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_12.jpg)
13. **Final Flavor Boost** — Uncover and add Sauce 2, stir to combine, then turn off the heat. Add scallion green pieces or cilantro just before serving.
   - Duration: 1 min
   - Tip: Sauce 2 instantly elevates the overall flavor profile.
   ![Step 13: Final Flavor Boost](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhi-zhu-yang-nan-bao/step_13.jpg)

## Tips

- This dish is a Cantonese classic, and authentic versions often include water chestnuts. Since everyone has their own preferences, you can substitute with potatoes, radish, or other ingredients to taste.
- If the liquid reduces too quickly during braising, add hot water rather than cold water.
- Do not soak fried bean curd sheet for too long, or it will break apart during braising.
- Reference: [枝竹羊腩煲 Lamb Stew with Bean Curd Sheet [by 點Cook Guide]](https://www.youtube.com/watch?v=ThVDpVoToDQ)

## Overview image

![Lamb Belly Stew with Fried Bean Curd Sheet — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_zhi-zhu-yang-nan-bao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md

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---

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The total time from prep to serving is approximately two and a half hours. 这是一道源自广东的传统煲仔菜，羊肉与腐竹在柱侯酱和腐乳的调和下，酱香浓郁，口感肥美而不腻口，暖身暖心，尤其适合寒冬食用。羊肉富含蛋白质和铁质，能温补气血，腐竹则提供优质植物蛋白，搭配起来营养均衡。虽然备料和炖煮步骤较多，但全程火候控制并不复杂，新手只需按部就班也能成功。预计从准备到出锅约需两个半小时。","recipeCategory":"Meat / 荤菜","recipeCuisine":["Cantonese","Chinese"],"keywords":"Cantonese, Clay pot dish, Warming tonic, Lamb, Winter, 粤菜, 煲仔菜, 温补, 羊肉, 冬季","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhi-zhu-yang-nan-bao.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"2391 kcal"},"totalTime":"PT150M","recipeYield":"1 serving","recipeIngredient":["500 g Lamb belly","30 g-50 g Fried tofu sticks","30 g Chu hou paste","40 g Fermented tofu","35 g Red fermented tofu","5 ml Dark soy sauce","to taste Cooking wine (Shaoxing)","to taste Oyster sauce","5 ml Chili oil","500 ml Water","20 g Rock sugar","10 g Granulated sugar","5 stalks Scallion","6-8 slices Ginger slices","7-8 pieces Shiitake mushrooms","1 piece/4-5 pieces Onion / shallot","7-8 cloves Garlic cloves","1 slice Bay leaves","4-5 pieces Star anise","10 g Cassia bark","to taste Water chestnut / potato / radish"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the Ingredients","text":"Soak the shiitake mushrooms for 2 - 3 hours until softened. 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