Ingredients
1 lb goat meat - chopped
2 pcs beancurd stick - break into large pcs, soak till soft and drain
1 carrot - peeled and chopped into big chunks
3 cloves unpeeled garlic
few slices of ginger
1 tbsp rice wine
2 stalks green onion
cornstarch solution
3 - 4 cups water
1 tbsp cooking oil
Sauce
2 tbsp Che Ho sauce 柱侯酱
1 tbsp oyster sauce 蚝酱
1 tsp dark soy sauce
1 tbsp rice wine
Herbs
8 gm chuan xiong 川芎
8 gm chen pi 陳皮
6 gm shou di huang 熟地黃
10 gm dang gui 当归
6 gm gui pi 桂皮
4 gm xiao hui xiang 小茴香
2 pcs chao guo 草果 - mashed
8 pcs red date 红枣
4 pcs black date 黑枣
1 tbsp gou ji 枸杞
3 tbsp jin zhen cai 金针菜
Method
- Parboil the goat meat in a pot of boiling water with rice wine and green onion for a few minutes. Drain and set aside.
- Heat up oil in the pot. Fry the ginger slices and garlic till lightly aromatic. Add goat meat and sauce and do a quick stir fry over high heat for 1 - 2 minutes. Remove and set aside.
- Place all the herbs, except red dates, black dates and gou ji in a disposable cloth bag and tie it up.
- Heat up 3 cups of water in a claypot. Place the goat meat, cloth bag herbs, red dates, black dates and gou ji in the pot. Add the goat meat and bring to a boil again.
- Cover and simmer over low heat for 1 hour. Add beancurd stick and carrot and continue to simmer for about 20 minutes or till meat and vegetables are tender. Add more water if it is too dry.
- Stir in some cornstarch solution to slightly thicken it.
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