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3 Tablespoons quarter-inch pieces dried lingzi mushrooms
2 pounds mutton (or lamb)
3 Tablespoons roasted or dry-fried peanuts
6 Tablespoons dried black beans
2 Tablespoons ginseng, minced
3 Tablespoons longan pulp
3 sea horses (optional)
1 sea dragon (optional)
1 pound yams, peeled and cut into one-inch pieces
1. Soak mushrooms for five minutes, then drain.
2. Bring mutton to the boil, boil for two minutes, then remove and discard the liquid and rinse the meat with warm water to remove any foam clinging to the meat.
3. Cover the meat with six cups water, add mushrooms, peanuts, black beans and ginseng and bring to the boil, reduce heat, then simmer for three hours, replacing the water when/if it is less than two cups worth.
4. Add the rest of the ingredients and simmer for another hour or until meat is very tender. Then discard optional ingredients. Boil for five minutes, mashing some of the yams to thicken the liquid, then serve.