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Jellied Mutton


Jellied Mutton
1 and 1/2 pounds mutton, with skin left on, cut into six pieces
1/2 carrot
1/2 large white radish also known as daikon
1 star anise
4 cloves garlic
2 Tablespoons dark soy sauce
1 Tablespoon Chinese rice wine
1 Tablespoon gelatin
1 Tablespoon sweet soy bean sauce
2 Tablespoons slivered garlic shoots or green part of scallions
1 Tablespoon thin soy sauce
1 Tablespoon Chinese rice wine
1/2 Tablespoon sugar
1. In a large pot, boil mutton pieces in four cups of water for one minute, then discard only the water. Replace it with five cups of cool water, bring to the boil, reduce the heat and simmer for ninety minutes. Remove meat from the pot, cut away the skin but do not discard it, and cut the meat into half inch pieces, and place them in a square glass or ceramic pan about eight inches square.
2 Return skin to the pot with the liquid and add carrot, radish, star anise, garlic cloves, dark soy sauce, and single tablespoon of rice wine and at a low boil, cook until the liquid is reduced to one cup.
3. Dissolve the gelatin in one-quarter cup cold water and let stand for ten minutes, then stir it into the cup of remaining liquid, and stir well. Until completely dissolved before pouring it over the pieces of meat. They should be completely covered. Cover the dish with plastic wrap and refrigerate for three hours or more.
4. When ready to serve, cut into half-inch by four inch slices and put on a serving plate. Decor at one end with the garlic or scallion slivers.
4. Make a sauce with the thin soy, Chinese rice wine and sugar, and refrigerate for an hour before serving it on the side or in a serving dish. Can also be served with white or red horseradish, thinned wasabi paste, or all three sauce dips.

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