Yesterday, I shared with you the practice of stewing mutton soup. Because we use goats raised in captivity in southern Jiangsu, which have a strong smell, we put some spices in it, but the readers are very controversial. Some people say that there are too many spices, and some people say that you should not use vinegar to remove the fishy smell. Today, I still share sheep with you, but I used Mongolian tender mutton, which didn't have much fragrance, so I cut it white and it was very simple.

Ingredients: tender mutton 1 kg.

Ingredients: fresh chicory 15g, perilla leaf 5g, cherry tomato 20g, mutton soup 750g, garlic 20g, white rice vinegar 100g.

Production method:

(1) First, the Mongolian sheep are slaughtered and washed, then the fine hairs on the surface are burned after changing the knives, scraped clean with a knife, washed again, and boiled in boiling water for later use.

(2) Boil the mutton soup, put the mutton in the soup and cook it until it is 90% mature, take it out and let it cool, then remove the bones.

(3) Decorate one side of the dish with lettuce, perilla leaves and cherry tomatoes, then cut the mutton into 8×2.5 pieces, fold them and put them on the other side of the dish, then mix the garlic and white rice vinegar and serve.

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Note: this kind of white cut is skinned. When cleaning, fine hairs must be removed. Don't overcook the mutton. If it's overcooked, it won't taste fresh.