Recipe Ingredient
- 600g mutton
- 50g ginger
- 10g tong sum (Chinese herb)
- 10g wai sun
- 5g tong kwai
- 10g kei chee
- 5 pcs cheen kung
- 5g rock sugar
- 2 tsp salt
- 3 pcs fu yue
- Chinese parsley
Instructions
- Cut mutton into cubes and marinate with fu yue for 10 minutes.add a substantial amount of oil and fry the mutton until water comes outof it. Dish up and put the mutton in hot water to boil for 10 minutes.rinse the mutton with tap water.
- Boil 2kg water and put in the soup ingredients. Add in mutton and boilfor one hour with cover on.
- When the soup becomes thick and creamy, it is ready to be served. Garnish with Chinese parsley.
- Chef´s Tip: Fu yue is used to marinate the mutton to maskthe strong odour of the meat.
