Stewed Mutton with Chu Hou Paste

Stir-fry mutton belly thoroughly without adding oil. Take out 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 1/2 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. This recipe is provided by Ritz-Carlton Hotel Hong Kong - Chef Tsang Chiu Lit.