1. Soak beancurd sticks in warm water till soft; Remove and cut into sections.
2. Soak dried shiitake mushrooms in water until soft; Remove and drain; Cut off stems; Marinate in seasoning (1) for 15 minutes.
3. Peel and rinse water chestnuts; Rinse and cut ginger into wedges; Rinse and cut spring onion into sections; Rinse and cut each segment of sugar cane into 3 short pieces; Peel, rinse and slice garlic.
4. Rinse goat brisket; Discard the backbone and cut off the fat; Cut into 5cm-long-3cm-wide pieces; Heat a non-stick over a high heat; Turn to a low heat; Stir-fry the brisket over a low heat till bloody liquid comes out; Remove; Blanch in boiling water with rice vinegar for 2 minutes; Remove; Rinse in running water; Drain.
5. Heat a wok with 3T oil over a high heat; Stir-fry garlic and ginger over a low heat till fragrant; Remove.
6. Set the oil aside, leaving 2t oil; Heat the wok over a high heat; Return the ginger and garlic to the wok; Add fermented beancurds and fermented red tarocurd; Stir-fry over a low heat till fragrant; Add the brisket and 1T Shaoxing wine; Stir-fry over a low heat till slightly brown; Pour 5 cups of water and 2 cups of stock; Add seasoning (2); Bring to the boil over a high heat; Turn off the heat.
7. Place a bamboo mat at the bottom of a tall pot to prevent the brisket from burning and sticking to the bottom of the pot; Put sugar cane, 3 whole star-anises, 3 bay leaves and 1 piece of dried tangerine peel on the top of the bamboo mat; Pour all ingredients and the sauce form the step 6; Simmer over a low heat for 1 hour; Add shiitake mushrooms and water chestnuts; Cook over a low heat for 40 minutes; Add beancurd sticks and spring onions; Cook over a low heat for 10 minutes; Turn off the heat and leave it for 10 minutes. Ready to serve.
COOKING TIPS:
The musky taste of lamb/goat comes from the backbone and fat. Blanching in boiling water with rice vinegar can reduce the musky taste.
