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Ingredients
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Lamb ribs - 400 grams
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Lamb belly - 400 grams
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Pickled mustard (soaked and cut into
pieces) - 400 grams
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Garlic (peeled) - 3 cloves
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Pork lard (diced) - 40 grams
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Ginger - 5 slices
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Red dates - 10 pieces
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Fermented red bean curd
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Five spices powder - ¼ teaspoon
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Oyster sauce - 2 tablespoons
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Cornstarch solution -1 tablespoon
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salt and pepper to taste
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Chinese herbs
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dang shen, chao guo, bei qi, ji
zi, cinnamon stick, yu zhu, red dates, dried longan, huai shan,
fu shen, dang gui, chuan gong, chen pi. These Chinese herbs
can be obtained from Chinese medical hall and seek advice from
them for the appropriate proportion and quantity.
Method
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Bring 2 liter of water to boil and
add mutton and Chinese herbs in then simmer with low heat for
1hour. Dish out mutton and set aside. Discard soup.
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Heat up another 1 liter of water
in a sauce pot then add pickled mustard, star anise, garlic,
diced pork lard and cook with low heat for 1 hour.
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Heat up 3 tablespoons of cooking
oil in a frying pan, sauté ginger and fermented red bean curd
till fragrant then add mutton , red dates, five spices powder,
pepper stir-fry for 3 minutes. Add water to cover the dish, turn
to low heat and simmer for another 1 hour until mutton become
soft and tender.
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Add oyster sauce and and seasoning
to taste and thicken gravy with cornstarch solution.
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Serve with pickled mustard as
bottom lining and top with mutton. Serve hot.
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