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

 

1. Sugarcane 150g, cut it into strips

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

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

4. peeled  Water Chestnut : 200g

cut Water Chestnut into halves

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

cut Dried Tangerine peel into strips

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

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

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)

 

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

add Preserved Bean curd, saute it

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

add 1 tsp of Rice Wine, mix it.

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

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

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

(Finally, 2.5 hours is needed for this Mutton)

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。。