Seasoning: coriander 25g, onion 25g, shredded ginger 15g, minced garlic 10g, aniseed 1g, pepper 1g, cinnamon 1g and fennel1g.

Cook hand-grabbed mutton

, pepper 1g, vinegar 60g, Shaoxing wine 5g, monosodium glutamate 1g, refined salt 5g, sesame oil 1g and Chili oil 50g.

Production step

1, chop the lamb's loin into pieces two inches long and five minutes wide, and wash them with water. Remove the roots of coriander, wash and disinfect, and cut into two long sections. Onion, San Qian cut into one-inch long sections, and cut into the end of two money;

2. Put chopped green onion, minced garlic and coriander. Soy sauce, monosodium glutamate, pepper, sesame oil, Chili oil and other paired seasoning juice;

3. Pour 2 Jin of water into the pot, add the mutton and boil it on a strong fire, skim off the floating foam, remove the meat and wash it. Then, change three Jin of water to boil, and add mutton, aniseed, pepper, fennel, cinnamon, onion, ginger, Shaoxing wine and refined salt. After the soup is boiled again, cover the pot and cook it on low heat until the meat is rotten. Take out the meat, put it in a plate and dip it in the seasoning juice.