2, a few hawthorns can be cooked together to get rid of the smell of sheep (or you can put radish, but also have the effect of getting rid of the smell of sheep);
3, braised 1.5 hours (in fact, the time can be adjusted according to the tenderness and quantity of mutton);
4. After the mutton is cooked, it is better to take it out and cool it and put it in the refrigerator for half a day. Take out the slices, dip them in salt and pepper, and serve with coriander and the like;
5. Tips: 1. Here in Hangzhou, mutton can be divided into mountain mutton and lake mutton. Generally, goat mutton is not good enough, and it can be treated in later cooking. 2. Radish and hawthorn are both good materials to remove odor.
6. White-cut mutton is one of the most distinctive dishes in China cooking and Hubei cooking. White-cut sheep meat is mainly mutton. The sauce is rich in flavor and unique in flavor.
7. Fresh and mellow color, compact meat, rich sauce flavor and unique flavor. The meat is tender and crisp, not fishy, delicious and refreshing.