The uniqueness of this dish lies in water frying, which is a cooking technique different from frying. To make this kind of boiled mutton, the first choice is the hind leg meat or front leg meat of the sheep, where the meat is tighter and less white. Meat should be cut into thin slices or even filaments. Add water in moderation, neither too much nor too little. The temperature should also be properly controlled, both fast and slow. Water-fried mutton is tender, chewy and not fishy, but people who have tasted it are full of praise.

Ingredients: fresh mutton, coriander, white pepper, fried pepper, sesame and salt.

1. Cut the fresh mutton into even slices, boil the water in the pot, put the mutton slices in, open them with chopsticks, and don't rub them into a ball. Remove the mutton slices as soon as they turn pale pink, and control the water for later use.

2. Put a tablespoon of white water in the wok, add a proper amount of white pepper into the wok and stir well. When you can smell the smell of pepper, you can add mutton slices and chopped coriander, stir-fry, and add Chili oil and salt when the coriander becomes slightly soft and discolored. Stir well, put on a plate and sprinkle with a little cooked sesame seeds.

Fried soybean milk

Another way to eat soybean milk is to put soybean milk in a pot and add milk to boil it into a thick paste. The shade of soybean milk should be just right, the thick soybean milk is not smooth enough, and the thin soybean milk is not easy to form. Put the cooked soybean milk into a flat mold for cooling and solidification, and the cooled soybean milk can be put into the refrigerator for a little freezing, which is convenient for cutting. To make this kind of fried soybean milk, you need to mix a crispy paste and wrap it in a pot for frying. The oil temperature of fried soybean milk is the key. The oil temperature should be high when putting the pan, and low when frying quickly to prevent the color from being heavy and affecting the appearance and taste. It tastes crisp outside and tender inside, melts in the mouth, is sweet and delicious, is rich in nutrition, and is suitable for all ages. It is a very good beet and worth a try.

Ingredients: milk, sugar, eggs, starch, flour, soybean milk, salad oil.

1. Take a pot, pour milk, soybean milk, sugar and starch, stir well, pour into a pot without water and oil, stir constantly, stir while pouring, stir in one direction, bring it to a flat plate or other oily container, smooth it, let it stand and cool, then demould it, and change knives and cut it into strips for later use.

2. Take a bowl, beat in the eggs, and beat the proper amount of starch and flour evenly to make a whole egg paste.

3. Wrap the cut soybean milk strips with flour and egg paste, put them in 50% to 60% oil temperature, fry them until golden, remove them and put them on the plate.

4. You can dip in sugar when eating.