material

Material: mutton with bones.

Accessories: milk, celery, carrots.

Seasoning: onion, ginger, pepper, fennel, pepper, salt, chicken essence, vinegar, soy sauce, Chili oil and sesame oil.

Cooking method

1. Chop the mutton with bones into pieces two inches wide and five inches long, soak them in clear water, cut onions, ginger and celery into powder, and cut carrots into thick slices for later use;

2. In a small bowl, add minced onion and ginger, soy sauce, vinegar, chicken essence, pepper, salt and sesame oil to make juice;

3. Add water to the pot, add the soaked mutton, boil it over high fire, skim off the floating foam, then add the prepared onion, ginger, carrot, fennel, pepper and milk, cover the pot, turn to low heat and cook until the meat is rotten, then add salt and chicken essence when taking out of the pot, take out the meat and put it on a plate, and dip it in the prepared juice when eating.

Features: This dish is fresh and tender, delicious, fat but not greasy, nourishing and strengthening the body. Named for holding a sheep bone in your hand while eating.

Tip every day: Choose lambs of 180 days, remove bad parts such as neck, bone, tail and belly, and then make braised pork.