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Preparation

  • Goat meat cut into cube 300 g
  • Flat noodle 300 g
  • White tofu paste 50 g
  • Red tofu paste 30 g

Serve

  1. Preparation

    • Arrange all vegetables in side dish on the basket.
    • Arrange flat noodle and white tofu paste for dipping sauce.
    • Marinate goat meat with red tofu paste and stir-fly till fragrance. Set aside.
  2. Serve

    • Bring water to boil in a hotpot. Add grill shallot, ginger, herbal bag, Knorr Beef Paste, lotus root and cook till tender. Season with rock sugar and Knorr Chicken Powder adjusting to taste.
    • Ready to serve as a stock base.
    • Use clay pot, addgoat meat and all the vegetables let it boil. Discard the curdle on surface.
  3. Tips

    • Deodorize goats: After cleaning the goat rubbing ginger alcohol into goats then gold.
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