Goat leg

1

white radish

1 root

condiments

Red pepper

Proper amount

Sichuan pepper

Proper amount

Eight angles

Proper amount

Fennel seed

Proper amount

Mircia

Proper amount

Onion slices

two

Cooking wine

Proper amount

step

1. Prepare a fresh leg of lamb;

2. Prepare seasonings, put all seasonings in a small bag, and don't float around in brine juice;

3. Wash the leg of lamb with boiling water to remove blood;

4. Fill a pot with hot water, add the blanched leg of lamb, add green onions, seasoning packets and a proper amount of cooking wine;

5. Bring the fire to a boil and turn to medium heat for about 20 minutes, then add the white radish;

6. Continue cooking and poke the leg of lamb with chopsticks. A poke will almost turn off the fire.

7. Cook the mutton until it is tender, take it out while it is hot, and take out the sheep bones;

8. Put it back in the pot and let it cool in the mutton. Take it out and put it in a container, cover it with plastic wrap and put it in the refrigerator for one night.

9. Take out the slices the next day and serve with the prepared sweet noodle sauce or hot sauce.

skill

1) In addition, the boiled white-cut mutton soup can be used to season the bottom or add some coriander, which is also quite good;

2) There are many ways to eat white-cut sheep farm, and it is also cool to slice and pour juice while it is hot.

3) When cooking with white radish, you can taste the mutton, and the stewed soup is delicious. Kill two birds with one stone!

4) The time of cooking mutton depends on the tenderness of mutton.