Gourmet ingredients≯

2500g mutton, 500g white radish, 25g red dates. 250g dry yellow sauce, 75g salt, 20g aniseed noodles, 50g cooking wine, Cinnamon, 5 grams of cloves, 5 grams of Amomum villosum.

≮Food recipe≯

1. Wash the mutton, soak it in a cold water basin for about 4 hours, remove the water, put it out of the pot, add water to submerge the mutton, and add white meat Bring the radish to a boil over high heat. Remove the blood and wash away the blood stains. In this way, the fishy smell of the mutton will enter the white radish and water;

2. Cut the pulled out mutton into large pieces and cross them Put it in the pot. Put the pot on the fire, put water to cover the mutton, then add the yellow sauce and salt, bring to a boil over high heat, skim off the foam, then add the aniseed noodles, cinnamon, cloves, amomum villosum, cooking wine, and red dates to be mixed. Material, switch to low heat and simmer for about 3 hours. During the cooking process, the soup noodles should always be kept slightly boiling, that is, the water temperature should be 90-95. Between C, someone should watch the pot and turn it over to prevent the bottom from burning. Cook until the mutton is crispy, remove from the pan, let cool, cut into cubes, put on a plate, and serve.

≮Food Features≯

The color is sauce-yellow, the meat is fragrant, thin but not tooth-filling, chewy but not greasy, the taste is pure, delicious and palatable.