- 750g camel meat
- 3 cups cold water
- 3/4 cup dark soy
- 50g red dates (jujubes)
- 1/2 cup shoa hsing wine
- 1/2 cup yellow rock sugar
- 3 cloves garlic
- 3 – 4 cm piece ginger, sliced
- 2 star anise
- 2 cassis sticks
- 2 pieces dried mandarin peel
- 1 spring onion
Place all the ingredients (except camel meat) in a large saucepan and bring to the boil. Simmer for 20 minutes to allow the flavours to infuse. Add camel meat and make sure it is covered with liquid. Simmer for 2 – 3 hours until tender.
Source: http://www.abc.net.au/tv/cookandchef/txt/s2054722.htm