Raw materials: cooked mutton, eggs, soy sauce, cooking wine, aniseed, ginger slices, onion segments, salt and pepper, flour, refined salt, broth, water starch and vegetable oil.

Practice: beat the eggs into a bowl, add starch and flour, and stir well; Then put the oil and mix well to form an oil paste. Put the cooked mutton in a bowl, add salt, aniseed, onion, ginger slices, soy sauce and stock, steam it in a drawer, put it into a colander, and dip the mutton in water. Take a large plate, put a layer of oil in it, pour half of the oil paste, and put the fat mutton on the paste; Then pour the rest of the oil paste on the meat, so that the oil paste is evenly hung on the surface of the mutton. When the oil is hot, add the mutton, fry it until it is crisp inside and golden yellow outside, and take it out; Cut like an eye block, just put it into a flat plate and serve it with salt and pepper.

Roasted mutton with chestnut and red dates

Raw materials: mutton, red dates, chestnuts, sugar, tomato sauce, vinegar, dried starch, vegetable oil.

Practice: Wash mutton, remove epidermis mucus and blood stains, and then cut into pieces for later use. Add vegetable oil to the wok and set it on fire. Dip the prepared mutton blocks in dry starch, fry them in a 60% to 70% hot oil pan and take them out. Wash jujube, remove the core, put it in a boiling water pot with chestnut, and take it out. Put the base oil in the pan, add mutton, jujube and chestnut, add sugar, tomato sauce, vinegar and other seasonings and burn them until they taste good, pour in the oil, and serve.