Stewed Mutton with Deep Fried Beancurd Sheets Recipe

Number of serving: 4

Preparation time: 15 minutes

Cooking time: 2 hours 40 minutes

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 tablespoons salted yellow bean paste
piece fermented tarocurd
1 tbsp Shao Xing wine (Chinese Cooking White Wine)
6 red dates, wash and remove seed
piece frown sugar
dried tangerine peel, soak in water until soft, remove pith
1 tablespoon oil
3 cups (1 liter) water

Seasoning ingredients:
2 teaspoons light soy sauce
1 pinch Salt

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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