Ingredients:
- Mutton (shank or shoulder): 1kg
- Fresh coriander
- Ginger slices: 20g
- Fried beancurd skins (toasted): 2 pcs
- Rice wine: 2 tbsp
- Water: 3 litres
- Yu zhu (solomon’s seal): 20g
- Water for blanching
- Light soy sauce: 2 tbsp
- Ginger strips: 20g
- Red dates: 12
- Wolfberries: 20g
- Huiji Health Tonic: 50 ml
Instructions
- Add to boiling water 20g ginger slices and 2 tbsp rice wine
- Blanch 1kg mutton (shank or shoulder) for 5 minutes, drain and set aside
- Boil 3 litres of water in a pot, next add 20g yu zhu (solomon’s seal), 12 red dates and 10g of ginger strips
- Add blanched mutton to the pot, with 50 ml Huiji Health Tonic and 2 tbsp light soy sauce
- Bring to a boil, cover and simmer on low heat for 2½ hours
- Add 20g wolfberries and cook for another 5 mins
- Serve with fried beancurd skins, ginger strips and fresh coriander
