Braised Mutton in Chafing Pot

Name: Braised Mutton in Chafing Pot (Lien kuo yang jou)
Cuisine: Chinese
Ingredients: 1-¼ pounds mutton (leg part); 10 cups soup stock; 2 green onions; 1-½ oz. pork skin (optional); 1 daikon radish; 5 oz. spinach (or lettuce); ½ teaspoon black pepper; 1 cube bean curd (2” x 2”); 5 oz. spinach (or lettuce); 2 tablespoons chopped cilantro; 2 tablespoons chopped green onions; 5 garlic (cloves); 3 slices ginger; 2 star anise; 5 garlic (cloves); 2 tablespoons soy sauce; 2 tablespoon wine; 1 teaspoon salt; 1 teaspoon sugar

Lien kuo yang jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds mutton (leg part)
1-½ oz. pork skin (optional)
1

Asia
Taiwan
Hunan

Method

Choose one whole piece of mutton, about 2-½” wide, and cook in water for ½ hour until done. Remove and drain.
In a deep pot, put soup stock, cooked mutton, scalded pork skin, radish (cut into cubes), chopped green onions, garlic, ginger, and star anise. Stew for about 1-½ hour. Then add wine, soy sauce, sugar, salt, and black pepper, and restew for about 1 hour