Raw materials:

750 grams of mutton (fat and lean).

20 grams of shallots, 20 grams of ginger, 5 grams of star anise, 1 gram of longan, 0 grams of cooking wine, 2 grams of pepper, and 1 gram of grass fruit.

Features:

Laotong’s cured mutton is a famous flavor product in Xi’an with a history of more than 200 years. It is said that Cixi of the Qing Dynasty tasted it when she fled to Xi'an, and a plaque with gold characters "Chaan Zhipo" was handwritten by the calligrapher Xing Tingwei. This dish uses carefully selected ingredients (usually whole sheep) and fine processing. The color is oily, with distinct red and white colors, the smell is fragrant, no mutton smell, and the meat is crispy and soft.

Operation:

1. Wash and cut the bone-in mutton, put it into a container and stack it, soak the mutton in water, and then marinate it with salt;

< p>2. After a few days, the meat will turn red and salivation will appear in the salt water, indicating that the meat has been marinated;

3. First, fill a pot with clean water (just soak the meat) and put in the removed mutton Bones, add salt, cooking wine, green onions, ginger, spices (anise, pepper, longan, strawberry wrapped in cloth), 1 gram of Glauber's salt, and stew (about 24 hours);

4. Add the mutton to the prepared marinade and simmer over low heat for about 3 hours before it is cooked through;

5. Skim off the floating oil first, put out the fire, and simmer for about half an hour before scooping it out. Meat;

6. Cut the prepared meat into slices and serve on a plate.