Muslim sauce mutton ingredients: mutton. Ingredients: dried tangerine peel, Amomum villosum, yellow sauce, crystal sugar, onion, ginger, clove, cinnamon, cardamom, star anise and pepper. Practice: 1, the mutton is soaked in cold water for 2 to 4 hours, and the blood is removed and washed clean. Put the mutton in a cold water pot (white radish can be added), boil to remove blood foam, and take out the mutton. The above is mainly to remove the fishy smell in the blood.

2. Put clear water in the pot to open the yellow sauce, then boil it with high fire, add onion, fresh ginger, refined salt and rock sugar, cook for a while, and filter with gauze to remove residue.

3. Boil the meat in a pot, put clove, Amomum villosum, cinnamon, dried tangerine peel, cardamom, star anise and pepper in the pot, boil, skim off the foam, cook for one hour, and then stew in stock until cooked. In order to prevent the bottom of the pot from burning, turn the pot over half in advance or put sheep bones or bamboo chips on the bottom of the pot. Skills: Some methods are to cook the whole lamb until it is seven-cooked, take it out and cool it thoroughly, then cut it into wide strips, and then cook it with marinade and small fire sauce until the soup is basically dry. You can also do it according to the method of sauce beef, except that mutton is tender than beef and the cooking time is shorter.