1 lb. Bean curd.
1 lb. Brisket.
1 cup vegetable oil.
2 tbsp. Broad-bean sauce.
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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.