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Number of serving: 4
Preparation time: 15 minutes
Cooking time: 2 hours 40 minutes
Ingredients:
500g mutton flank, wash
150g deep fried beancurd sheets, soak in water till soft, cut to 2x2
inch (5x5 cm) square
250g water chestnuts, peel and wash
8 slices ginger
3 shallots, finely chop
1 ½ tablespoons salted yellow bean paste
½ piece fermented tarocurd
1 tbsp Shao Xing wine (Chinese Cooking White Wine)
6 red dates, wash and remove seed
½ piece frown sugar
¼ dried tangerine peel, soak in water until soft, remove pith
1 tablespoon oil
3 cups (1 ½ liter) water
Seasoning ingredients:
2 teaspoons light soy sauce
1 pinch Salt
Method:
Scald the mutton: put the mutton in a heat proof bowl; add in
boiling water, drain. Cut into bite size. Heat up oil in a frying pan
or wok. Stir fry shallots, ginger, salted yellow bean paste and
fermented tarocurd until fragrant. Stir in mutton flank saute until
fully cooked. Sizzle with Shao Xing wine. Move the cooked ingredient to
a big casserole or ceramic pot. Pour in 3 cups of water, dried
tangerine peel, red dates, and sugar. Cook over low heat for
120minutes. Add water chestnuts, deep fried bean curd sheets and
seasoning ingredient. Continue to cook for another 60 minutes. Ready to
serve.
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