The mutton in the library is delicious, and everyone in Suzhou knows it. Collection of mutton, Shandong Shanxian mutton, Sichuan Jianyang mutton and Inner Mongolia Hailaer mutton are called "four major mutton in China". However, he learned a lot of knowledge. Later, East Vietnam began to rebel. With his knowledge, Zhu Maichen made suggestions to Emperor Xian of Han Dynasty, defeated Dongyue in one fell swoop, and Zhu Maichen became the prefect of Huiji. Later, because Zhu Maichen used to "collect books" here, this town was named the book collection town.
The reason why the soup is white is that the leg bones are broken and put into the soup bucket, and the bone marrow slowly melts into the soup. By controlling the temperature, the mutton soup is naturally unclean. Most of the elders in the family open mutton shops all the year round, which is also a considerable income. However, many vendors began to use frozen mutton to make mutton. Add 1 tbsp soy sauce, 3/4 tbsp vinegar, proper amount of salt, 1/2 tbsp Wang Shouyi thirteen spices or other cooking seasonings, chopped green onion and parsley segments to the soup. If you don't like parsley, you don't need to add it. Light taste can only be added with salt. The nutritious and delicious mutton and cabbage soup is the best. Snacks can show off.
You will see them all cooking mutton in a dark wooden barrel. This is the key to the authentic taste of mutton. Cook the bought fresh mutton in a big wooden barrel for 2 hours until the meat is crisp and rotten. The cask is a cedar cask, so forget it. )
It is because the smell of wood can play a role in removing fishy smell and highlight the delicious taste of mutton. It is said that in the past, when diners went to the library to eat mutton, they had to go into the kitchen before they could see the color of the wooden barrels in the shop. The darker the color, the more delicious the cooked mutton is.