支竹羊腩煲 WooHoo!!! 今集講吓求婚。無線睇得多真係會變低能。
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Undoubtedly Hong Kong's favourite winter pot dish. Something ridiculous happened on TV last week and that'll be the topic of the day.
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羊腩2磅 - 2 pounds lamb/mutton brisket
蔥5條 - 5 stalks of spring onion
京蔥2條 - 2 stalks of Chinese leeks
冰糖2片 - 2 rock sugar
果皮1片 - 1 piece of dried tangerine peel
薑多量 - A LOT of ginger
笋半個 - Half a bamboo shoot
冬菇10隻 - 10 Chinese mushrooms
馬蹄10粒 - 10 water chestnuts
支竹8條 - 8 dried tofu sticks
南乳4湯匙 - 4tbsp of fermented red beancurd
柱侯醬3湯匙 - 3tbsp of Chu Hou Sauce
黑胡椒粒1湯匙 - 1tbsp of black peppercorn
老抽半茶匙 - half tsp of dark soy sauce
蠔油1湯匙 - 1tbsp of oyster sauce
紹興酒1湯匙 - 1tbsp of Chinese cooking wine
腐乳8粒 - 8 fermented beancurd
麻油少量 - small amount of sesame oil
糖少量 - small pinch of sugar

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