Tung Po Mutton Recipe
Ingredients :
225 g 100 g 100 g 2 tablespoons 1 tablespoon 2 1 slice 1 clove 1 teaspoon 3 tablespoons 1/2 teaspoon	Stewing mutton Potato Carrot Soy sauce Sugar Spring onions (scallions) Fresh root ginger Garlic, crushed Five-spiced powder Rice wine or dry sherry Szechwan pepper Oil for deep-frying
Method : Cut the mutton into 2 cm cubes, then score one side of each square halfway down. Peel the potato and carrot and cut them the same size and shape as the mutton. Heat up quite a lot of oil in a wok or deep fryer. When it is smoking, deep-fry the mutton for 5-6 seconds or until it turns golden. Scoop out and drain, then fry the potato and carrot, also until golden. Place the mutton in a pot or casserole, cover the meat with cold water. Add soy sauce, sugar, onions, root ginger, garlic, pepper, five-spice powder and rice wine or sherry, and bring it to the boil. Then reduce the heat and simmer for 2-3 hours. Add potato and carrot, cook together for about 5 minutes and serve.