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Chinese Mutton Stew 200
  • 友善列印版本

    11/2014

    Chinese Mutton Stew (5-6 servings)

    Ingredients: 

     

    Mutton belly

    12 taels

    Chinese mushrooms

    5

    Water chestnuts

    5

    Winter bamboo shoots

    2

    Ginger

    A few slices

    Sugarcane

    A little

    Nutmeg

    1 whole

    Garlic

    6 cloves

    Dried tangerine peel

    1 piece

    Shallots

    4 cloves

    Anlses

    2-3 star

    Cassla

    1 piece

    Green onion

    2 sprigs

     

    Seasoning mixture:

     

    Oyster sauce, Chu Hou sauce

    and Hoisin sauce

    1 teaspoon each

    Fermented bean curd

    and fermented red bean curd

    1 cube each

    Shaoxing wine

    1 tablespoon

    Rock sugar, white pepper and sesame oil

    A little each

     

    Directions: 

     

    Step 1

    Deep fry garlic, winter bamboo shoots and shallots until golden

    Step 2 

    Wash the mutton belly and chop into small pieces. Stir-fry the garlic, ginger slices and mutton belly in a pan without oil until fragrant. Add Shaoxing wine and set aside

    Step 3

    Heat oil in the pan, and then add the seasoning mixture. Fry the mutton belly in the seasoning mixture. Add water or broth and cook until it comes to a boil

    Step 4

    Add the remaining ingredients and rock sugar. Stew on a low heat for 1 to 1.5 hours, or until soft. Sprinkle coriander and stew a further few minutes before serving

     

     

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