Tung-Po Mutton

SNo.	Ingredients	Quantity
1	Mutton	225gm
2	Potato	100gm
3	Carrot	100gm
4	Soy sauce	2tbsp
5	Sugar	1tbsp
6	Fresh root ginger	1slice
7	Garlic	1 clove
8	Rice wine	3tbsp
9	Szechwan pepper	½ tsp

·        Method

1.     Cut the mutton into 2 cm cubes, then score one side of each square halfway down.

2.     Peel the potato and carrot and cut them the same size and shape as the mutton.

3.     Heat up quite a lot of oil in a wok or deep fryer.

4.     When it is smoking, deep-fry the mutton for 5-6 seconds or until it turns golden.

5.     Scoop out and drain, then fry the potato and carrot, also until golden.

6.     Place the mutton in a pot or casserole, cover the meat with cold water.

7.     Add soy sauce, sugar, onions, root ginger, garlic, pepper, five-spice powder and rice wine or sherry, and bring it to the boil.

8.     Then reduce the heat and simmer for 2-3 hours.

9. Add potato and carrot, cook together for about 5 minutes and serve.