Lamb casserole with beancurd sheets 枝竹羊腩煲

Pan fry with a little bit of oil the whole piece of lamb meat for about 3-4 minutes. Cut into smaller chunks of meat, the blanch in boiling water for a while. Add in some vinegar to the water to rid the smell.
Soak beancurd sticks in water until soft, drain and cut into shorter pieces.
Mince garlic and shallots. Dice water chestnuts and dried peel. Slice ginger.
Heat some oil in wok, stir fry lamb and ginger juice, then pour in water and bring to the boil. Take out lamb pieces.
Heat some oil, then pour in seasonings A and fry with lamb pieces. Stir well, add in enough water to cover lamb pieces as well as seasoning B, cover and let simmer over low heat for about 50 minutes. Remove from heat.
Heat oil for frying beancurd sticks. Remove from oil and place in boiling water, and cook for another 20 minutes. Drain well.
Again, heat some oil, and put in beancurd sticks, lamb meat and cover. Drizzle some wine all over and place in clay pot, and serve.