材料

羊里脊肉500克
红葱头4个，切片
蒜头5瓣，稍微拍碎
酱油3大匙
清水400毫升

调味料

肉桂2条
八角3个
丁香5个
五香粉1½大匙
小型冰糖4块
盐和胡椒少许

做法

  1. 在炒锅中加热清油，把红葱头和蒜头炒香，加入羊肉，翻炒至肉稍微煮熟。
  2. 加入酱油和清水拌匀，加入调味料，加盖小火焖煮至肉质熟软。
  3. 把荷叶包加热8-10分钟，把炖好的羊肉夹进荷叶包中，缀以芫荽叶即可。

Lamb Fillet Pau

Ingredients

500g lamb fillet
4 shallots, sliced
5 cloves garlic, slightly crushed
3 tbsp dark soy sauce
400ml water

Seasoning

2 cinnamon sticks
3 star anise
5 cloves
1½ tbsp five-spice powder
4 small rock sugar
salt and pepper to taste

Method

  1. Heat oil in a wok. Saute shallots and garlic, add lamb fillet. Stir-fry till meat is slightly cooked through.
  2. Add dark soy sauce and water, stir well. Add Seasoning. Cover and simmer over low heat till meat is tender.
  3. Steam pau for 8-10mins. Place lamb in pau and garnish with coriander.
食谱提供
Paul Foster

TEXT 若昕 PHOTOS Meat & Livestock Australia