The sauced lamb bones are a cold dish. Although it is said to be a cold dish, it is actually made fresh and is just warm when served. It uses the finest prairie lamb bones and is made with a variety of sauces and spices. The finished dish is rich in sauce, the bones are crispy and the meat is tender, and it tastes full of flavor. It is really a good nourishing food in autumn and winter.

Ingredients: 300 grams of lamb bones

Seasoning: 10 grams of salt, 10 grams of soy sauce, 15 grams of MSG, 8 grams each of ginger and green onion, 3 grams of star anise, 2 grams of cinnamon, spices Two leaves, 3 grams of grass fruit, 400 grams of original soup, 2000 grams of water, 20 grams of rock sugar, 5 grams of red yeast rice

Preparation: 1. First put the seasonings into a bucket to make a marinade spare. 2. Boil the mutton bones in high heat for 1 minute, put them into the prepared marinade bucket and simmer over low heat for 40 minutes until they are tender. Remove them and drain them, put them into a clean pot, add 200 grams of marinade, and add rock sugar. Heat the marinade over high heat and serve.

Features: Rich sauce flavor, oily but not greasy, long aftertaste