Main ingredients:

Mutton (thin)1000g

Accessories:

50 grams of hot pepper (red pepper)

Seasoning:

50g lard (refined), 3g garlic (white skin) 10g, yellow wine 10g, soy sauce 10g, 5g starch (pea), 3g salt, 3g monosodium glutamate, 5g sesame oil, 5g onion and 3g ginger.

Characteristics of braised mutton slices:

The juice is thick and ruddy, fresh and fragrant and soft.

working methods

1. Scrape and clean the mutton, put it in a clear water pot, add the onion, ginger and Shaoxing wine, cook the mutton until it is 80% cooked, take it out, let it cool, and cut it into pieces with a length of 6.6 cm, a width of 1.7 cm and a thickness of 1 cm.

2. Put lard in the wok, first stir-fry red pepper slices and garlic slices, then add mutton, pour 250g of boiled mutton soup, and add salt and soy sauce. After the soup is concentrated, add monosodium glutamate, thicken and pour in sesame oil.