75 grams (1 5/9 lb) mutton leg
200 grams (4/9 lb) horse radish
750 grams (1.5 cups) fish bone soup (made by cooking all the bones
from one single fish in 1, 000 grams or 2 cups of water for half an
10 grams (1/3 oz) sectioned scallions
10 grams (1/3 oz) sliced ginger
25 grams (5 tsp) cooking wine
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
1 gram (1/2 tsp) pepper powder
Cut the mutton into squares of about 1 cm (a quarter of an inch)
long each side. Remove the skin of the horse radish and cut into
diamond shapes of about 2 cm (half of an inch) in length.
Wash the mutton clean. Put it into a pot together with the fish
bone soup. Let this boil over a strong fire and then add the horse
radish, scallions, ginger, leek, and cooking wine and turn down to
a low fire to cook for 1 hour or until the mutton and horse radish
are well done. Add the salt and MSG. Cook another 5 minutes,
sprinkle the pepper powder and the soup is ready to serve.
Features: Rich and Thick.
Taste: Refreshingly delicious.