Chinese Mutton Stew

This is another mutton dish for the month. Since November is a wet and cold month, it will do our health some good to have more mutton during this period.

Ingredients:
- 500g of mutton shoulder and neck 
- 6 dried chinese mushrooms 
- 1 packet of taukee 
- 3 pieces of fermented beancurd
- 1 tablespoon of oyster sauce 
- 10 slices of ginger 
- spring onions and parsley 
- 3 pieces of star anise 
- 2 sour plums 
- 2 tablespoons of sugar 

Procedures:
1) Bleach the mutton in boiling water with some ginger slices. Set aside the mutton. 
2) In a claypot, fry some ginger slices and spring onion stalks until fragrant. Add fermented beancurd and oyster sauce. Mix well. 
3) Add mutton pieces and coat each piece with the seasoning. Add mushrooms. 
4) Add star anises, sour plums, sugar and mix well. 
5) Add water to just cover the mutton. Set it simmer for 1 hour. 
6) Add beancurd and let it simmer for a uther 30 minutes. 
7) Garnish with spring onions and parsley. 

You can consider cooking this dish in slow cooker too. 


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