material

Material: mutton (thin) 1000g,

Seasoning: 25g scallion, ginger 15g, 25g cooking wine, 25g salt and 2000g gravy.

working methods

1. Wash the mutton, cut it into large pieces, and blanch it in a boiling water pot to remove the smell.

2. Add the old brine, onion, ginger, yellow rice wine, salt and appropriate amount of water into the pot, boil and skim off the floating foam, put the mutton into the pot, put it on a bamboo rack, and press it with a heavy object to prevent it from floating. After boiling, skim off the decontamination oil, leave clean oil to seal the noodle soup, simmer for three or four hours, and take out the pot when the soup temperature drops to 30-40 degrees.

3. Pour the mutton in the pot into a big plate, remove the large and small sheep bones while it is hot, put them flat in the basin with the skin facing down, and then change the knife and plate when it is completely cold.