Ingredients:

Mutton

Materials:

Wine

Scallion

Ginger

Pepper

Dried Tangerine Peel

Hawthorn

Salt

Methods:

1.soak the mutton in cool water for two hours, changing the water once an hour

2. One hour to change the water

2. Clean the mutton with water and cut it into small pieces

3. Pour enough water into the pot, put the cut mutton pieces into the pot

4. Do open the pot on medium heat, skim off the foam, and pour in the wine

5. Then put in the peppercorns, onions and ginger, dried orange peel and hawthorn

6. Cover the pot and turn the heat to slow cook for 1 -1.5 hours

7. Fish out the orange peel and hawthorn, and then sprinkle into the appropriate amount of salt

8. Turn to medium heat and continue to stew for 15-20 minutes after the fire can be eaten

Tips

★Soak to dank method: first soak in cold water for 2 hours or so, every hour to change the water, so that the ammonia in the mutton plasma protein fully leached out

★Oranges to dank method: first soak in cold water for about 2 hours, every hour to change water, which allows lamb to fully leach out of ammonia

★Oranges to dunk the meat, and then soak in cold water for about 2 hours.