Braised Mutton With Soy And Mandarin Sauce

Chinese

Chinese, mutton

Ingredients Quantity Unit of Measure
Black Pepper Powder
Brown Sugar
Chinese Cooking Wine
Cooking Oil
Cooking Salt
Mutton Leg Bone In
Orange
Soy Sauce Light
Spring Onion
5.000
0.025
15.000
0.015
0.010
0.500
0.200
0.015
0.030
Grams
Kilogram
Millilitre
Litre
Kilogram
Kilogram
Kilogram
Litre
Kilogram

1. Pare the rind from the oranges thinly with a potato peeler. Squeeze the juice fro the oranges and reserve.
2. Shred the rind finely, blanch in boiling water for 5 minutes and drain.
3.Heat the oil in the wok. Add the Mutton and fry until browned on both sides. Remove from the wok.
4. Add the onions to the wok and fry for 3 minutes. Place the Mutton on top of the onions.
5. Add the juice squeezed from the oranges, orange rind shreds, the wine or sherry, soy sauce, water , brown sugar, and pepper.
6. Cover with the lid and braise over a low heat for 40 minutes or until the Mutton is tender.
7. Check the seasonings during cooking, and add salt to taste if necessary.
8. Serve on a bed of plain boiled rice, topped with orange rind shreds.

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