Ingredients: 5000 grams of goat with skin.

Spices: 25 grams of Zanthoxylum bungeanum, 25 grams of Flos Lonicerae, 5 grams of Fructus Amomi, 5 grams of Radix Angelicae Dahuricae, 5 grams of fragrant leaves, 5 grams of cinnamon, 5 grams of hawthorn slices, 3 grams of Alpinia officinarum, 3 grams of fragrant seeds and 3 grams of licorice.

Specific producer steps:

1. Boiling brine:

Add 50 kg of clean water, one old hen, sheep bone 10 kg, ginger slices 100 g, two scallions and 200 g of high-alcohol liquor into a stainless steel barrel. After the fire is boiled, the soup is always boiled to milky white, and only 25 kg of broth is used.

Add a spice bag, monosodium glutamate100g, to the filtered 25kg broth, boil over high fire and simmer for 30 minutes, which is the boiled mutton brine.

Second, the white-cut mutton marinating method:

1, mutton processing: 5000 grams of mutton with skin, cut into pieces with a weight of about 250 grams each, soak in clean water, clean the blood bubbles, and drain the water for later use.

2. Put the processed mutton pieces into white-cut brine, add 500 grams of yellow wine, turn to low heat (boiling without boiling) and simmer for about 50 minutes, then turn off the fire.

3. After turning off the fire, if you need hot food, you can take it out directly and slice it for eating. If you need cold food, fish the mutton in a stainless steel basin, take a proper amount of brine and submerge the mutton. When it is not hot, put it in the refrigerator for refrigeration, and remove the slices when eating.

How to eat:

When eating, cut the mutton into thin slices (about 3-4㎜) with a sharp knife, and set the plate for later use.

The preparation method of garlic paste dip:

20 grams of garlic granules are mashed with a Lycoris radiata mortar, and then taken out and put into a dish. Add 20 grams of light soy sauce, 5 grams of sesame oil, 5 grams of balsamic vinegar, 5 grams of monosodium glutamate and 3 grams of white sugar, and mix well.

Preparation method of chili oil dip:

Put 20g of Chili oil (red oil), 20g of light soy sauce, 5g of dried onion or minced onion, 5g of minced coriander, 3g of monosodium glutamate and 2g of white sugar into a dish, and mix them evenly.

Serve two kinds of saucers and dip them in.

The proportion and materials of dipping sauces are for reference only and can be adjusted according to the taste.

Note: There is no need to add salt to the braised mutton, because adding salt will lead to the mutton not being tender enough and cooked slowly, and there is enough soy sauce in the salty dish. If it is not enough, you can add a proper amount of refined salt to the dish.