How to cook mutton by hand

1. Wash the mutton belly with cold water and soak it in cold water for 2 to 3 hours to drain out the blood.

2 Wash the onions, peel off the old skin, cut into large pieces and set aside. Peel the carrots and cut into cubes. Wash the coriander and set aside. Put the rest of the spices except the dried chili pepper and cumin seeds into the seasoning bag.

3 Put the whole lamb belly into a large pot, pour in enough cold water, heat over high heat until it boils, turn down the heat and skim off the foam.

4 Add onion cubes, carrot cubes, coriander and seasoning packets to the soup. Bring to a boil, then reduce to low heat and simmer for 2 hours.

5 Remove the meat and put it on a plate. Heat the water in the steamer over high heat, add the cooked lamb belly, and steam for 1 hour until the meat is crispy and tender. Cut into 2-finger-wide strips before serving.

6 Mix the salt, cumin seeds and dried chili peppers evenly and put them in a small bowl for dipping when eating meat.