Regarding the cost of real mutton, you can refer to the following information:

At present, labor is very expensive, accounting for labor, decoration depreciation, loss and so on. A plate of four-liang mutton can only be called real mutton if it is at least above 28 yuan in the hotel, and the price must be mutton produced in Inner Mongolia. The price of local mutton is relatively high, and a plate of four or two mutton basically costs more than 30 yuan. In order to ensure that you can buy real mutton without water injection, only if you sell your own slaughtered frozen mutton in half a catty of 35 yuan, can you ensure a low profit. Because live sheep generally cost 14 yuan a kilo, one kilo can produce three or two kinds of mutton, plus the average cost of sheep blood and sheep offal, the wholesale price of one kilo of mutton is basically close to that of 40 yuan.

A vendor who deals in mutton all the year round in Inner Mongolia said that a small amount of mutton mixed with water is wholesale, and 32 yuan weighs a catty, and the mutton below 32 yuan should not be authentic. If the price of mutton bought by consumers is lower than 30 yuan per catty, even the cost price is not enough, then there is probably something wrong with mutton.

What's the price of live sheep in the market? Yesterday, the reporter came to the morning market of Xishan Road in Zhifu District and interviewed a couple who sold mutton from Huili. In front of the couple's booth, there is a whole sheep for sale, including a catty of mutton 40 yuan, 25-30 yuan of sheep spine and 30 yuan of miscellaneous sheep.

The practice of instant-boiled mutton

Recipe introduction: The sliced meat is gray, thin and tender, with no peculiar smell, and various seasonings, which can be eaten at will.

material

Main ingredients: mutton (thin) 500g, auxiliary materials: Chinese cabbage 250g, vermicelli 250g, seasoning: sesame sauce 100g, fermented bean curd (red) 10g, leek 15g, coriander 8g, cooking wine 3g, onion 5g, and Chili oil 65433.

working methods

1. Selection and cutting: select the meat of small-tailed sheep (castrated ram) produced in Jining, Inner Mongolia, such as "Shangnao", "Little Trident", "Big Trident", "Small Meat Slices" and "Cucumber Slices", remove the tendons and bone bottoms, and refrigerate it in the cold storage at -5℃, or use a layer of ice and a layer of cucumber. Cover it with white cloth (don't cover the right side) and cut it into pieces with a knife. Every 500g, cut 80 to 100 pieces, with a length of 20 cm and a width of 5 cm. After cutting, put the pieces in the tray.

2. Seasoning: Put sesame sauce, bean curd (ground first), pickled chives, soy sauce, chili oil, pickled shrimp oil and vinegar into 1 small bowl respectively.

3. Rinse: Boil the soup in a hot pot (dried seaweed and mushroom soup can be added to the soup as appropriate to increase the flavor). Then hot pot, mutton slices and seasoning bowls are served together, and consumers rinse and eat them themselves. First, create a new situation with a small amount of meat slices, and shake them in the soup. When the meat slices turn gray by heating, you can pinch them out and dip them in a small bowl of seasoning according to your own taste, and eat them with sesame paste cakes and sugar and garlic. After the meat slices are rinsed, the head of Chinese cabbage and fine powder strips (or frozen tofu, tofu and pickled cabbage) can be used as soup dishes.