accessories

lamb chops 1g

dried tangerine peel 25g

shallots 25g

sesame oil 25g

clove 3g

pepper 1g

salt 1g

cinnamon 1g

fennel.

2.

The selected mutton is cut into long squares with a length of 2cm, a width of 13cm and a thickness of 5cm. Clean it and wash the lamb ribs at the same time.

3.

Place the pot on a strong fire, add 2kg of clear water, put all the spices in the raw materials in gauze bags, put the lamb ribs on the bottom of the pot, put them in the spice bags, put the mutton in the back of a comb, tie the ginger loosely, tie the onion with refined salt, soy sauce, cooking wine and white wine, put them into the pot, bring them to a boil with strong fire, then change them to a low heat, and cover them for stewing for 4 minutes.

4.

Spread a 1m square white cloth on the chopping board, put the cooked meat pieces on the white cloth and wrap it, then press the same square wooden board with a weight of 25kg, and press it for about 1 hours.

5.

The pressed meat pieces are cut into rectangular pieces with a length of 5 cm, a width of 3 cm and a thickness of .3 cm, packed into a plate and stacked into an ingot shape.

6. Immediately brush the folded mutton with sesame oil to get the finished product.