Having Goat hotpot or 支竹羊腩煲 Jee Juk Yeung Lahm Bo is almost a tradition now for our family. As the days get colder and we approach winter, we think of this dish.
We follow a recipe:
with a few modifications as I am allergic to mushrooms we amp up with extra beancurd.
Cleaned blanched goat meat
With leeks, stock and preserved tofu
Packed with water chestnut, black fungus and last but not least, the tofu.
For this dish we traditionally eat it with Tong Ho. In English it also goes by the name Garland Chrysanthemum or Crown Daisy. We cook the veg in the goat meat braising liquid. Happy goat eating!!!
PS If you are wondering about the big break- I was in hospital for 3+ weeks!
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