Ingredients：
JU CHAI Vegan Mutton
2 Oyster mushroom, diced
1 Sweet Potato, diced
A half of Chinese cabbage, chopped
A half of old ginger, smashed
A little mushroom, chopped
Water: 1000ml
Chinese herbal stock：A little red dates, ginseng, astragalus, maimendong, black bean
Seasonings：Salt、Pepper、Soybean Sauce and crystal Sugar
- Methods：
1、First, making Chinese herbal stock. Add all Chinese herbals, old ginger and water in big pot and bring to a boil. Turn medium heat for 10 minutes, then put it into vacuum flask cooker for 30 minutes. - 2、Chopped the vegetarian mutton into 4–5cm chunks. Turn the mutton to the pan and sear until brown color on all sides. Transfer the chunks straight to the slow cooker pot. Add oyster mushroom, sweet potato, red date and mushrooms in the pot and pour Chinese herbal stock. Bring to a boil then turn medium heat. Cover with a lid and simmer for 20 minutes.
- 3、In the last 5 minutes, add the Chinese cabbage，soy sauce and crystal sugar for taste.
- 4、Seasoning with salt and pepper, and ready to serve.
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