The practice of holding meat by hand

material

Mutton and bones (I used lamb chops) 1500g

Onion 1 root

salt

Authentic manual meat making practice

Chop the mutton into large pieces and wash it.

Put the washed mutton into the pot, add more cold water, boil it, and skim off the dark brown blood foam, which is white foam, and skim it several times until the white foam is clean.

Put the whole washed green onion in. If it is too long, cut it into two parts, then add salt and cook for about 50 minutes.

When the time comes, the meat will taste delicious. It can also be served with garlic hot sauce ~ perfect match.

skill

1 first of all, you have to have a good piece of mutton. If you are a sheep fed with ordinary feed, you must add spices when cooking, otherwise it will have a strange smell.

I didn't weigh the specific weight of mutton, just an estimate. Anyway, I used all lamb chops.

3. Mutton bread in soup is especially delicious. Never waste it. Skim the oil slick, use it to cook mutton soup noodles and mutton buns, sprinkle with chopped green onion and coriander.