Tung Po Stewed Mutton Recipe

Ingredients :

225 g

100 g

100 g

2 tablespoons

1 tablespoon

2

1 slice

1 clove

1 teaspoon

3 tablespoons

1/2 teaspoon

Stewing mutton

Potato

Carrot

Soy sauce

Sugar

Spring onions (scallions)

Fresh root ginger

Garlic, crushed

Five-spiced powder

Rice wine or dry sherry

Szechwan pepper

Oil for deep-frying

• Cut the mutton into 2 cm cubes, then score one side of each square halfway down.

• Peel the potato and carrot and cut them the same size and shape as the mutton.

• Heat up quite a lot of oil in a wok or deep fryer.

•  When it is smoking, deep-fry the mutton for 5-6 seconds or until it turns golden.

• Scoop out and drain, then fry the potato and carrot, also until golden.

• Place the mutton in a pot or casserole, cover the meat with cold water.

• Add soy sauce, sugar, onions, root ginger, garlic, pepper, five-spice powder and rice wine or sherry, and bring it to the boil.

• Then reduce the heat and simmer for 2-3 hours.

• Add potato and carrot, cook together for about 5 minutes and serve.