Guangdong Stewed Mutton Viet Nam News with chef Nguyễn Văn Tuân from Fortuna Hotel Hanoi An easy-to-make dish to welcome the onset of winter. Cheers! Ingredients: serves 4 500g Black mutton belly (cut into rectangular pieces 150g Bean curd sticks 50g Chinese mushrooms (soaked, cut into thick slices) 50g Ginger, sliced 10g Garlic 4 tbsp Chu Hou paste Adequate water For marinade: – 1 tbsp premium dark soy sauce – 30g rock sugar Chef Tuân Method: Stir-fry mutton belly thoroughly without adding oil. Remove and blanch in boiling water. Drain and set aside. Deep-fry bean curd sticks. Soak in boiling water until soft. Drain and cut into medium sections. Saute ginger and garlic in an earthen pot. Add Lee Kum Kee Chu Hou paste, mutton belly and fry until fragrant. Add seasoning mix and water. Stew on low heat for about 1.5 hours. Add Chinese mushrooms, bean curd sticks and stew for 10 more minutes until soft. Serve with Chinese lettuce, fermented bean curd, shredded red chili and lemon leaf. You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: [email protected] | fortuna.vn.