Goating

I defrosted some goat meat and realized that it is more bones and tandons than meat so I decide to reverse the plan and use the meat as the flavour for tofu skins and bamboo shoots instead. Pretty much the classic recipe I posted here before but proportionally less meat and more other things. I didn't have sugar cane and water chestnuts either. Still, it comes out quite good. Because there is more skin, bone and tendon, the sauce is a little creamier, not a bad thing. Sort of a poor man's stew, if it were the old days, but now the vegetables are more expansive than the meat, so this may very well be the rich man's stew instead.