Ingredients
Leg of lamb 3 kg
seasoning
scallion
of appropriate amount
ginger
of appropriate amount
eight angles
two
Sichuan pepper
1 pinch
dry red pepper
of appropriate amount
yellow rice wine
20 ml
Fennel seed
1 pinch
spiced salt
of appropriate amount
hawthorn
of appropriate amount
The practice of white cutting sheep meat
1. Boil in cold water, skim off the floating powder and add dried pepper, pepper, aniseed, fennel seeds, etc.
2. A few hawthorn pieces cooked together can remove the smell of mutton (or you can put radish, but also have the effect of removing the smell of mutton).
3. Stew on low heat 1 half hour (actually, the time can be adjusted according to the tenderness and quantity of mutton).
4. It is better to take out the mutton and cool it in the refrigerator for half a day. Take out the slices, dip them in salt and pepper, and serve them with coriander and the like.
knack for cooking
1, here in Hangzhou, mutton can be divided into goat mutton and lake mutton. Generally, goat mutton is not good enough, and it can also be treated to some extent when cooking later.
2. Radish and hawthorn are all good materials for removing the smell.