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Mutton and Beancurd Sticks
This slow-cooked mutton dish is typical of Hainan cooking. Dry beancurd sticks, called fu choke in Cantonese, are pale yellow in colour. They have a bland taste, but are rich in protein and are believed to be cooling; notwithstanding, this is ideal for keeping out the cold in the winter.
Ingredients
350 g 12 oz 15 ml
Method
- Place the mutton or lamb on a board and tenderize slightly, using a meat mallet or the blunt edge of a cleaver.
- Heat the oil in a wok and fry the garlic until golden brown. Add the meat and fry for 2 minutes to seal in the flavour.
- Sprinkle the sugar over the meat, then stir in the soy sauce, five-spice powder, water and pepper. Transfer to a pan, cov
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