There are three ways to make tasteless, fresh and sliced mutton:

First of all, don't cook fresh mutton for too long, usually about 20 minutes, at most half an hour, until it can be smoothly penetrated into the meat with chopsticks, so as to keep it fresh and tender, neither old nor firewood.

Then when cooking mutton, just put a few slices of ginger in the seasoning, which can not only remove the fishy smell, but also stimulate the freshness of mutton. If you put too much miscellaneous seasoning, the flavor of mutton will be impure.

Moreover, the cooked mutton is thoroughly dried and then sliced, thin and neat, or packaged and frozen. Cut it while it's hot, the meat will come apart and you can't cut it into pieces.

Cold mutton

Ingredients: 450 grams of mutton (cold-bought hind leg meat and lean meat), 5 slices of ginger; Half a green pepper, half a red pepper and three coriander.

Seasoning: 5g salt, 30g rice vinegar, sesame oil 15g, and a little freshly ground black pepper.

Practice: 1. Wash the mutton. If you have time, soak in clear water for a while and change the blood in time, so that the soup will be refreshing when cooking.

2. Put the washed mutton into the pot, add clean water, add 5 slices of ginger, boil over high fire, and skim off the floating foam.

3. Then turn to medium heat, cover the pot and cook for about 20 minutes until the meat can be put in smoothly with chopsticks.

4. Take out the mutton and let it cool naturally. Wash red and green peppers and coriander for later use.

5. Shred red and green peppers in half, cut parsley into sections, and slice cold mutton.

6. Put them all in a bowl, add seasoning salt, rice vinegar and sesame oil, grind some black pepper and mix well.

Tip: When buying mutton, you can ask the store to divide the mutton into slightly larger pieces and take it home to wash and cook it. If you buy more, you can pack it into a catty and freeze it. Especially cold, the amount is about one catty, and the cooked slices are just one plate.