White Cut Mutton is one of the very distinctive dishes in the Chinese cuisine of Hubei Cuisine Cuisine, White Cut Mutton is made with mutton as the main ingredient. The sauce is rich and flavorful.

Main Ingredients

Lamb

Features

Fresh color and mellow taste, compact meat, rich sauce, chic flavor. The meat is tender and crispy, not fishy and not stinky, flavorful and refreshing.

Flavor

Salty, Spicy, Sweet

Category

Hubei Cuisine

Chinese Name

White Cut Mutton

Preferred Recipes

Recipe Info

Main Ingredients

Lamb Shank (Hind Leg): One

Side Ingredients

Cubed Ginger: Suitable amount Onion knots: appropriate amount

Red dates: 2 Cinnamon: 2

Anise, cinnamon, green onion: appropriate amount

Steps

1. Take the hind leg out of the water first, wash it

2. Put water in a big pot, all the auxiliary ingredients, and the leg of lamb to cook together. Until the chopsticks can be smoothly inserted into the meat, time about 2 hours.

3. Remove the crispy cooked leg of lamb while it is still hot and debone it, wrap it tightly in a large plastic wrap.

4. Cool and place in the refrigerator

5. You can remove and slice the next day.

6. The dipping sauce can be made with soy and sesame oil, or you can make your own

Basics

Gourmet Ingredients

1000g of lamb, 100g of white radish, 20g of cooking wine, 20g of ginger, 20g of scallion, 10g of Chenpi, 100g of finely shredded ginger, shredded green garlic, sweet noodle sauce, and chili sauce ****.

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References

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