• 1.2 – 1.5 kgs Mutton (front leg) chopped in small chunks • 10 pcs Black Fungus(150g) (soak in water) • Sugar Cane (or small amount of rock sugar) • 100 g Fried Bean Curd (Tau Pok) 15 square pieces • 1 bottle Fermented Beancurd Cubes small • Ginger thumb size portion in julienne • Chinese Herbs • 25 g Wai Shen • 30 g Yu Zhu • 25 g Dang Shen • 20 pcs Wolfberries • 30 g Red Dates • Cooking Oil • Salt & Pepper to taste • Coriander leaves • Spring Onion • Chili (Optional) • Fermented Beancurd cube • Lime

1. Blanch the mutton chunks in hot water and drain away excess water.
2. Press [SAUTE] on the Instant Pot. When HOT appears on the screen, pour a little oil and add in the ginger slices to fry until fragrant. Add in the mutton chunks and fry till the meat is almost dry, about 15 minutes. Add in the fermented beancurd cubes into the mutton and continue to fry together till almost dry.
3. Press CANCEL. Add black fungus, Chinese herbs (except wolfberries), sugar cane into pot and fill with water to maximum level or ⅔ of the inner pot. Scrape the bottom of the pot to remove stuck bits.
4. Close lid, seal and press [PRESSURE COOK], Pressure Level High, and adjust time to 35 minutes. Quick Release pressure and open lid.
5. Press CANCEL the [SAUTE].
6. Add Tau Pok (square fried bean curds), wolfberries, salt and pepper on saute mode for 10 minutes.
7. Serve the soup and garnish with coriander and spring onion.
8. For the Mutton Soup Chilli (Optional): Pound or blend fresh chilli. Add fermented Beancurd cubes and lime juice and mix into the chill paste above.