1/2 lb. bean curd 1 lb. cooked mutton
3 cups clear broth
1 oz. each chopped scallion and ginger 1 cup soy sauce
1 tsp. each sugar and vinegar
1 tbsp. each chili oil and sesame oil Sichuan pepper powder and garlic to taste
1. Cut bean curd into 4 cm. cubes and parboil. Cut the mutton into thick slices, parboil and drain.
2. Boil broth, bean curd, mutton, scallion and ginger in a pan over a high flame. Reduce to medium heat and simmer for 40 minutes, until the mutton becomes tender.
3. Mix soy sauce, sugar, vinegar, mashed garlic, scallion, ginger, chili oil, sesame oil and Sichuan pepper powder together. Use as a dip when eating the mutton and bean curd