Jellied Stewed Mutton

Name: Jellied Stewed Mutton (Yang kao)
Cuisine: Chinese
Ingredients: 1 piece cinnamon stick (1” long); 2 star anise; 1 tablespoon brown peppercorn; 4 tablespoons soy sauce; 2 tablespoons wine; 2 teaspoons sugar; 1 teaspoon “Kitchen Bouquet” for color; 7 cups soup stock; 3 garlic cloves; 3 slices ginger; 5 green onions; ½ pound daikon radish; 4 oz. pork skin (or 1 envelope unfavored gelatin); 4 oz. pork skin (or 1 envelope unfavored gelatin); 1-¼ pounds mutton or lamb; 1-¼ pounds mutton or lamb

Yang kao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds mutton or lamb
4 oz. pork skin (or 1

Asia
Taiwan
Shansi
Honan
Hopeh
Shantung
Main course

Method

Place the whole mutton and pork skin in a deep pot, add cold water to cover ½” above meat. Boil about 10 minutes. Remove mutton and pork skin. Discard the water. Add soup stock to pot, bring to boil over high heat. Return mutton and skin, add onion, ginger, garlic, cinnamon, star anise, peppercorn, sugar, wine and radish which should be cut into large pieces. Stew about