A stew that takes advantage of the unique flavour of mutton.
Mutton surprises with it's unique flavour and texture. Don't knock it till you try it!
The butcher can chop the frozen mutton for you into small pieces. Defrost the mutton in the fridge compartment for 8 hours. Remove from fridge, wash well.
Mash the soya bean cheese with the ginger juice, Chinese yellow wine, salt, sugar and pepper. Mix with the mutton, add the sesame oil and mix well. Marinate for 1 hour.
Lightly wash bean curd skin, quickly drain and cut into finger lengths. Leave to dry for a few hours, heat oil in a wok and fry the bean curd skin in the hot oil till it puffs up – drain on paper towels.
Pour off the oil, leaving 2 tablespoons in the wok, heat it up and add garlic and shallots and stir fry 2 minutes till fragrant on high heat.
Drain the meat from the marinade, add to the wok and stir fry for 5 minutes with the star anise, cinnamon and cloves.
Add light soya sauce, salt, sugar and water and simmer for 1½ to 2 hours. Then add the bean curd skin, carrots and black fungus and simmer for 15 minutes till meat is tender.
Stir well, put on a serving bowl, garnish and serve.