STEWED MUTTON WITH BLACK FUNGUS


Ingredients:
1 lb chopped gigot of mutton
1 oz black fungus
3 oz peanuts (shelled)
10 red dates (stones removed)
Few slices ginger
8 cloves garlic
1 tbsp wine
1/2 tbsp longan (shelled)
1 cardmon (Tso-kwo)
Seasoning:
2 tbsp oyster sauce
pinch of pepper
1 tsp sugar
1 tsp salt
4 cups water
Sauce:
1 tbp cornflour
2 tbsp water
1/2 tbsp dark soy
Method:
1.

Soak black fungus until swollen. Wash and slice. Put into boiling water to cook for 5 minutes. Take out and wash, drain.
2.

Put peanuts into boiling water to cook for 10 minutes. Remove its outer membrane when cold and wash.
3.

Put mutton into boiling water and cook for 10 minutes. Take out, wash and drain. Fry in a wok without oil.
4.

Saute ginger and garlic with 4 tbsp oil. Add muttons, fungus, red dates, longan, peanuts and seasoning. Mix well  and transfer to a pot and bring to boil. Then stew over low heat for 2 hours. Add sauce and dish up.

*

 Good for the spleen, stomach, blood and 'Hei'.