Nowadays, materials are abundant and transportation is convenient, and we southerners can also buy authentic northwest mutton.

When it comes to processing delicacies from the mountains and seas, we southerners are all experts, but when it comes to processing mutton, I personally think we can learn from the northern methods.

Today I will introduce to you two methods of cooking mutton: Blanched Lamb Leg (white-cut mutton) Method: The mutton can be defrosted naturally or soaked in water.

Add a few peppercorns to the water during soaking to help remove the mutton smell.

Fill the pot with cold water, pat two pieces of ginger, put in the large pieces of lamb leg, bring to a boil and continue simmering until chopsticks can be inserted into the leg of lamb and then stop the heat.

Note: During the cooking process of mutton, skim off the foam and blood bubbles several times.

The soup of boiled lamb leg is delicious and delicious. You can drink it directly with some salt, or use it as the base soup for hot pot.

Take out the mutton and let it cool, remove the bones and slice it into slices, as shown below. Wrap 3 strawberries, 2 star anise, 3 galangal, 30 grams of rosemary, 1 piece of cinnamon, 15 peppercorns, and 8 dried chili peppers in gauze.

Cut the mutton into pieces and drain the water. Heat oil in a pan and add ginger cubes to saute until fragrant. Add mutton cubes and stir-fry. Spray with light soy sauce and red wine and continue to stir-fry for three to five minutes. Then add the seasoning packet + 4 pieces of rock sugar + a spoonful of curry powder. Add enough

Bring the water to the pot and bring to a boil, then turn to low heat and continue cooking until the meat becomes tender.

You can add the salinity at your own discretion.