Anzeige
Lu Wei Tang (滷味湯) – Braised Meat and Vegetable Stew
More recipes: Chinese recipes · Asian soups · All Asian recipes
Lu Wei Tang (滷味湯) – Braised Meat and Vegetable Stew
Laura Chen
4
30 Minuten
90 Minuten
450
Taiwanese
Main dish
Lǔ Wèi Tāng is a Taiwanese stew of pork belly, beef brisket, tofu and vegetables. You braise everything in chicken stock with soy sauce, star anise and cinnamon until the meat is tender and the broth tastes savory and lightly sweet. Serve it with rice.
Ingredients
- 500 g pork belly, cut into pieces
- 200 g beef brisket, cut into pieces
- 200 g tofu, cubed
- 2 carrots, peeled and sliced
- 300 g lotus root, peeled and sliced
- 200 g bamboo shoots, cut into strips
- 4 shiitake mushrooms, halved
- 1 liter chicken stock
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp rice wine
- 1 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 piece ginger, about 2 cm, finely chopped
- 2 scallions, chopped
- Salt and pepper to taste
Instructions
- Heat a little oil in a large pot and brown the pork belly and beef brisket over medium heat until lightly browned.
- Add the ginger and fry briefly.
- Deglaze with the chicken stock and bring to a boil.
- Add the soy sauce, dark soy sauce, rice wine, star anise, cinnamon stick and bay leaves. Reduce the heat and simmer for 60 minutes.
- Add the carrots, lotus root and bamboo shoots and cook for another 20 minutes.
- Add the tofu and shiitake mushrooms and simmer for another 10 minutes.
- Season with salt and pepper and garnish with chopped scallions.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Chinese recipes · Asian soups · All Asian recipes