Serves:
4

Preparation Time:
30 minutes

Cooking Time:
3 hours

1. 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 between 1 hour to 8 hours in the fridge.
2. 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.
3. 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.
4. 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, water and marinade and simmer for 1½ to 2 hours, add the bean curd skin and black fungus and simmer for 20 minutes till meat is tender and then add carrots on top and steam carrots for 15 minutes till soft. Stir well, put on a serving bowl, garnish and serve.

600g
frozen lean mutton ribs, chopped into thumb lengths

4 large
black fungus (wan yee), soaked till soft, remove tough part and cut into pieces

1 cup
vegetable oil

100g
dried bean curd skin (fu chok)

200g
carrots, peeled and cut into wedges

5 cloves
garlic, chopped or pounded till semi fine

5
shallots, chopped or pounded till semi fine

1
star anise

1 finger length
cinnamon stick

5
cloves

1½ tbsp
light soya sauce

½ tsp
salt (optional)

1 tsp
sugar

2 cups
water