Hainanese Herbal Mutton Soup™

English

Serves 10

Ingredients
Mutton (goat meat) – 3 kg
White carrot – 2 each
Black fungus – 500 grams
Dried bean curd sheets – 2 packets
Garlic (de-skin, smashed slightly) – 3 bulbs
Old Ginger – 300 grams
Fermented bean curd (bottle) – 20 cubes

Herbs (Quantity of your choice)
Hong zao (Red dates) – 10 each
Gouzi (Red Medler seeds) – 30 grams
Danggui (Chinese angelica) – 5 slices
Beiqi (Campanumaea pilosula) – 5 slices
Dangsen (Astrgalus Heng) – 5 slices
Dried longan – 10 each

Sauces
Light sauce – ½ bowl
Dark sauce – ½ bowl
Sesame oil – 5 table spoons
Pepper – Dashes

Steps

1. Cut mutton & white carrots into small cubes, set aside;
2. Soak bamboo shoots and black fungus, tear into small pieces, set aside;
3. Heat wok, add oil, big fire, add garlic and fermented bean curd, fry for 5 minutes before adding mutton pieces and fry for another 15 minutes;
4. Add water, old ginger, all Herbs and all Sauces, bring to boil. Turn to small fire and simmer for 1 hour;
5. Add the rest of ingredients and simmer for another 1 hour;
6. When ready to eat, dap mutton pieces into mashed fermented bean curd & pounded chili sauce, goes well with boiled rice.