Herbal Mutton Soup

My husband likes herbal mutton soup. Growing up, my mother was very reluctant to use ingredients that were unfamiliar to her in our home-dishes. So, we never had beef, mutton, lamb or crabs at home.

So, in order to make this dish, I had to research on a few online recipes before arriving at this version. The next challenge is to find mutton ribs as it is not available in supermarket. I managed to find them from Chong Pang Wet Market. Now, I am all set to make this dish.


Ingredients:
- 1kg of mutton ribs
- 1 bulb of garlic
- 100g of ginger, sliced
- 12 mixed herbs including danggui 当归， beiqi 北芪, cinnamon sticks, cloves, white peppercorn, dangsen党参, gancao甘草, red dates, chuanxiong, yuzhu玉竹, anistars and wolfberries
- 1 packet of beancurd puff
- 1 packet of beancurd skin
- 1 tablespoon of rock sugar
- 1 tablespoon of salt
- rice wine
- Chinese parsley, chopped
- 3 tablespoons of light soya sauce
- 1 tablespoons of dark soya sauce

Procedures:
1) Blanch the mutton ribs in boiling water with 3 slices of ginger and rice wine for 3 minutes.
2) In a slow cooker, add blanched mutton ribs, mixed herbs, ginger slices and garlic. Cook for 5 hours at high setting.
3) Remove the herbs. Add beancurd skin and beancurd puff.
4) Add salt, sugar, light soya sauce, dark soya sauce and rice wine. Mix well.
5) Serve with chinese parsley.

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