Ingredients (for 4):
- Mutton - 600 g
- Beancurd stick - 4
- Water chestnut - 6
- Red date - 3
- Field garlic - 3 sprigs
- Amomum seeds - 2
- Ginger - 40 g
- Garlic - 4 cloves
- Soy sauce - 1 tbsp
- Dark soy sauce - 1 tbsp
- Glutinous rice wine - 1 tbsp
- Salt - 1 tsp
- Sugar - 1 tsp
- White pepper powder - dashes
Procedures:
1. Chop the mutton into chunks.
2. Cook the mutton in boiling water for 3 minutes. The remove and clean under running water. Drip dry.
3. Heat some oil and then put the beancurd stick to deep fry briefly until it swollens.
4. Remove the beancurd sticks and put in cold water to wash away the oil. Then drip dry and cut into sections of 4-5 cm.
5. Peel the skin of the water chetsnut and then place under water before use.
6. Cut the field garlic into sections.
7. Smash the garlic.
8. Cut the ginger into slices.
9. Remove the seeds from the red dates.
10. Heat a pot with 2 tbsp of oil, then put the ginger and garlic in to stir-fry.
11. Add the mutton pieces to stir-fry, then sprinkle with glutinous rice wine.
12. Add amomum seeds, water chestnut, red dates and two cups of water to cook until boiling. Then lower the heat and cover with lid to cook for one hour.
13. Add soy sauce, dark soy sauce, salt and sugar, then add the beancurd sticks. And continue to cook for another 30 minutes.
14. Add the field garlic and then cook for another 15 minutes. Season with white pepper powder before serving.
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