Ingredients: 300 grams of sheep shoulder meat.

Accessories: 5g ginger slices, 1 tsaoko, 2 star anise, 2g pepper and 3g dried pepper.

Seasoning: oil, salt, rock sugar 30g, cooking wine 20g.

Cooking steps? 9 steps

Step 1

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Boned mutton, washed, cut into large pieces, then put it in water with 2 tablespoons of cooking wine and ginger slices, and put it in a pot with cold water for blanching.

Second step

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The water is slightly boiling. Take it out after 15 minutes, and rinse it in the sink to remove blood foam and dirt, and then remove the residual hair on the skin.

Third step

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Take a saucepan, put the spices such as star anise and pepper together with the mutton soaked in water, and add enough water, which is slightly less than the amount of ingredients. Bring the fire to a boil, and simmer it 1 hour.

Fourth step

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Then pick up the mutton and dry it.

Step five

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Slice the dried mutton. Be careful, be sure to sharpen the knife and cut the mutton into pieces.

Step 6

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Take a bowl, place mutton slices along the edge of the bowl and stack them on the roof like tiles. Put the cut mutton in the center of the bowl and compact it.

Step 7

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After compaction, add a little stewed mutton soup and steam for 3 minutes. One is to let the soup penetrate into the mutton slices, and the other is to make the solidified mutton slices soften and have a better shape after heating.

Step 8

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After taking it out, air it for a while, cover it with vegetables, and then quickly reverse it.

Step 9

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Decorate with a little coriander, so that a beautiful plate of white-cut sheep meat can be served. You can eat it with the prepared dip, or you can add some seasoning to the mutton soup.