Tung Po Mutton Recipe

Ingredients :

225 g

100 g

2 tablespoons

1 tablespoon

1 slice

1 clove

1 teaspoon

3 tablespoons

1/2 teaspoon

Stewing mutton

Potato

Carrot

Soy sauce

Sugar

scallions (scallions)

Fresh root ginger

Garlic, crushed

Five-spiced powder

Rice wine or dry sherry

Szechwan pepper

Oil for deep-frying

Method :

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.