2 Jin of sheep's loin with bone

ingredients

Appropriate amount of coriander and onion

A little shredded ginger and minced garlic.

Appropriate amount of aniseed and pepper

Cinnamon with a little pepper.

Shao wine a little monosodium glutamate a little.

A little salt and a little chilli oil.

Steps of grasping mutton by hand

1. Chop the lamb loin into pieces two inches long and five minutes wide, and wash them with water. Coriander is washed and disinfected, and cut into halves. 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.

4. Then, change three Jin of water to boil, and add mutton, aniseed, pepper, cinnamon, onion, ginger, Shaoxing wine and refined salt.

5. After the soup is boiled again, cover the pot, move it to a low fire and cook until the meat is rotten. Take out the meat, put it in a plate and eat it with seasoning juice.

Tips

Xinjiang mutton must be used, and Inner Mongolia mutton is not bad. Mutton from other places will not taste good when cooking this dish.