Braised Tofu with Mutton

Braised Tofu with Mutton

　　Braised Tofu with Mutton

　　Braised Tofu with Mutton The Bai Mountain Goat of Yanhe is a renowned brand of Chinese goat, prized for its tender meat and moderately soft hide. Its products are in high demand and exported to Southeast Asia, coastal regions, and beyond—exported without inspection. The Tujia people also have unique ways of preparing and consuming mutton. By mid-autumn, the goats grow plump and strong. If you visit a Tujia mountain village during this time, the hospitable and joyous locals—celebrating a bountiful harvest—will slaughter a goat, make fresh tofu, and entertain their guests with their homemade corn liquor. The highlight of this feast is none other than Braised Tofu with Mutton.

　　The method for making Braised Tofu with Mutton is as follows: First, select a robust mountain goat for slaughtering. Scald it with boiling water to remove the hair, then sear the skin until golden brown using a red-hot iron block. Cut open the belly, remove the internal organs, and rinse the carcass in warm water before chopping it into roughly 4 cm pieces. Cut the goat fat into chunks, place them in a pot, and heat until the fat renders. While hot, pour the fat into a bowl pre-mixed with chili powder, salt, and Sichuan peppercorn powder—stir well and set aside. Boil water at a ratio of 5:1 (water to meat), add the mutton pieces, and once boiling, skim off the foam repeatedly. Add corn liquor, garlic, ginger, sandalwood (san nai), dried tangerine peel, star anise, Sichuan peppercorns, and litsea seeds (mu jiang zi)—all in moderation. Then, heat a clean brick or tile until red-hot in the stove’s center and drop it into the soup pot. The intense heat will cause the broth to boil vigorously with a loud sound and steam to rise forcefully. As the brick or tile gradually cools, the pot settles. Remove and discard the brick or tile—this step helps eliminate any gamy smell. Simmer over low heat for two hours until the meat is about 80% cooked. Meanwhile, prepare the tofu: use spring water to grind soybeans into slurry, make the soy milk base using sour brine, and craft unskimmed tofu. Cut the tofu into 5 cm long, 3 cm wide, and 0.5 cm thick slices. Combine these with the prepared goat-fat chili mixture and add to the meat pot. Bring to a boil over high heat, then reduce to low heat and simmer for half an hour. Serve in a large soup bowl, seasoning with salt, chopped scallions, minced ginger, and optional toppings like Sichuan peppercorn powder, garlic, soy sauce, crushed chili, and more. Pair with generous bowls of corn liquor, enjoy the Braised Tofu with Mutton, and let hosts and guests chat happily over the delicious food and fine drink. It's a joyful, heartwarming meal.

　　This dish has a unique flavor with a pleasing contrast of red, white, and green hues—offering a complete sensory experience of color, aroma, and taste. The mutton is tender and melts in the mouth, the tofu is snow-white as jade, and the broth is smooth, fragrant, and savory. It also offers health benefits such as tonifying the middle energizer, nourishing yin and lungs, and strengthening the spleen—making it highly popular among both urban and rural Tujia residents. If time allows, boil cleaned goat head, liver, lungs, intestines, and other parts in hot water until thoroughly cooked, then cook them together with the mutton. This creates a distinctive full-goat hotpot feast that is extraordinarily delicious.