QUICK COOKED MUTTON AND DOUFU

Ingredients:

1 lb. bean curd

1 lb. brisket

1 cup vegetable oil

2 tbsp. broad-bean sauce

1 tsp. minced onion

1 tsp. minced ginger

1 tbsp. mashed garlic

1 tbsp. sherry

2 tbsp. soy sauce

2 cups clear broth

Salt and Sichuan pepper powder to taste To Prepare:

1. Cut bean curd into triangles, and mutton into rectangular pieces. Fry together in hot oil until they turn yellow. Drain.

2. Heat oil over a high flame, add broad-bean sauce, mashed garlic, minced onion and ginger and stir-fry. Add sherry, broth, bean curd, mutton and soy sauce. Bring to a boil and then reduce the heat and simmer for about 10 minutes. When the stock thickens, add seasonings to taste.

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