DSC01140-620x320

Chinese Recipe : Braised Mutton in Fermented Tofu

DSC01138

 Mutton (chopped into bite-sized)

 1.8 kg

 Green Garlic

 3 sprigs

 Ginger

 100 g

 Sugarcane

 150 g

 Water chestnut

 200 g

 Dried Tangerine peel

 2 pcs

 Tsaoko amomum

 about 5 g

 Fermented Tofu / Fermented Bean curd / Preserved Bean curd

 10 cubes

 Rock sugar

 15 g

 Rice Wine

 1 tsp

 Oil

 6 tbsp

 Water

 

 

DSC01102

shot-00

1. Sugarcane 150g, cut it into strips


DSC01067  

2.  Tsaoko amomum : about 5g, pound it.


DSC01109 shot-01

3. Green Garlic : 3 sprigs. pound it and cut it into sections


DSC08866 shot-02
shot-04  

4. peeled  Water Chestnut : 200g

cut Water Chestnut into halves


DSC01115 shot-05
shot-06  

5. Dried Tangerine peel : 2pcs.  Soak it to soft,remove the white layer.

cut Dried Tangerine peel into strips


DSC01120 DSC01122

6. Rock Sugar : 15g.  Preserved Bean curd : 10 cubes


shot-07 shot-08
shot-09  

7. Ginger 100g,peel and slice it.  Put Ginger into boiling water and cook for 10 mins

after 10 mins, dish it up and set aside


DSC01118 shot-10
shot-12 DSC01127

8. Mutton : 1.8kg, put it into boiling water for 2 mins (for removing the frozen taste)

after 2 mins, rinse the Mutton. dish it up and drain after rinse

(Skip this step if this is fresh Mutton)

 

shot-13 shot-15
shot-16 shot-17

9. heat 6 tbsp of Oil over high heat, add Ginger. Add Green Garlic.

add Preserved Bean curd, saute it


shot-20 shot-21
shot-22  

10. add the Mutton, mix it.  Add Water Chestnut, Dried Tangerine peel, Rock Sugar.

add 1 tsp of Rice Wine, mix it.


shot-26 shot-28

11. put Sugarcane and Tsaoko amomum to the pot. Then, transfer the sauted ingredients to the pot


shot-29 shot-31
shot-32 shot-34

12.  Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.

add water until it cover the ingredients

bring water to boil over high heat. Then, simmer for 1 hour over slow heat. After 1 hour, try the mutton. if the mutton is not soft enough, simmer for half hour more and try it again. repeat this step until it soft


shot-38

13. add 1/2 tsp of Salt when the Mutton almost soft enough.

(Finally, 2.5 hours is needed for this Mutton)


DSC01138


shot-37

Tips:

。。cooking time depend on a variety of Mutton,longer time is needed if this is an old goat。。

。。if this is an old Goat,over 2 hours is needed. If this is a young goat,1.5 hour is enough。。

。。Many Chinese restaurant would like to add “Soya Stick” in this dish.  Soya Stick will absorb most of the taste and fat from mutton sauce and become very tasty. But the side effect is degrading the mutton taste. That is why no “Soya Stick” in this recipe。。