1,000 grams (2.2 lb) boneless mutton
200 grams (0.44 lb) white radish
20 grams (1 tbsp) soy sauce
8 grams (1 1/3 tsp) salt
10 grams (2 tsp) sugar
20 grams (2/3 oz) sectioned scallions
5 grams (1/6 oz) ginger chunks
50 grams (3 1/3 tbsp) cooking wine
10 grams (1/3 oz) garlic
10 grams (1 1/2 tsp) sweet bean paste
1. Cut the mutton into square chunks 2 cm (0.8 inch) long on each side. Put these in a pot and add water until the mutton is totally submerged. Bring to a boil and take out to wash clean. Skim the foam off the liquid. Add the soy sauce, salt, sugar, and cooking wine, and bring to a boil. Add the mutton, radish (cut into chunks and crushed with a heavy Chinese kitchen chopper), scallions, and ginger, and cover the pot. When liquid boils, turn to a low fire to cook for 3 hours.
2. Pick out and remove the radish, scallion, and ginger. Also remove the oil drifting on top of the liquid. Turn to a strong fire to boil off some of the liquid, Put the mutton in a flat-bottomed pot 3.5 cm (1.4 inches) deep. Pour on the liquid. When it cools to a jelly form, cut the mutton and jelly together into slices 8 cm (3.2 inches) long, 2 cm (0.8 inch) wide and 0.7 (0.28 inch) thick. Put them on a plate.
3. Put the garlic and sweet bean paste in two separate small plates and serve together with the jellied mutton to enrich the flavor.
Features: Shiny and reddish in color.
Taste: Salty and delicious.