White-cut mutton White-cut mutton is one of the distinctive dishes in Hubei cuisine of Chinese cuisine. White-cut mutton uses mutton as the main ingredient.

The sauce is rich in aroma and has a unique flavor.

The main ingredient, mutton, is characterized by fresh and mellow flavor, tight meat texture, rich sauce aroma and unique flavor.

The meat is tender and crispy, not fishy or smelly, fragrant and delicious, refreshing and delicious.

Taste salty, spicy, sweet Category Hubei cuisine Chinese name White-cut mutton Recipe information Ingredients Lamb leg (hind leg): one Accessory ginger: appropriate amount Onion knots: appropriate amount Red dates: 2 longans: 2 star anise, cinnamon, green onions

: Appropriate amount Method steps 1. Take the hind legs out of the water first and wash them 2. Put water in a large pot, cook all the ingredients and the lamb legs together.

Cook until chopsticks can be inserted smoothly into the meat, about 2 hours.

3. Take out the crispy cooked lamb leg and remove the bones while it is still hot. Wrap it with a large plastic wrap to wrap the lamb tightly.

4. After cooling, put it in the refrigerator 5. You can take it out and slice it the next day.

6. You can use soy sesame oil as the dipping sauce, or you can make your own. The basic gourmet ingredients are: 1000 grams of mutton, 100 grams of white radish, 20 grams of cooking wine, 20 grams of ginger, 20 grams of green onions, 10 grams of tangerine peel, thin shreds of ginger, shreds of green garlic, sweet noodle sauce,

Chili sauce***100g.