HAINANESE MUTTON SOUP

• 2 Knorr Chicken Stock Cube
• 300 ml water
• 600 ml lamb leg (cut into cubes)
• 4 pcs preserved bean curd
• 1 thumb size ginger (julienned)
• 8 tbsp Chinese wine (optional)

PREPARATION:

• mix all ingredients together and marinate for 1 hour
• fry marinate lamb cubes in a wok without oil until fragrant

CHINESE HERBS INGREDIENTS:

• 80 g dried beans stick
• 60 g dried fungus
• 20 g dang shen
• 20 g yu zhu
• 15 g wai Shan
• 12 g red date

GARNISH:

• coriander leaves