Seasoning: garlic 15 grams of vinegar 20 grams of salt 10 grams of each appropriate

White water mutton practice:

1. Mutton with the bone unloaded into eight pieces, wash, put into the pot of boiling water to cook slightly, skimming foam, with a small fire continue to boil for about 2 hours, with a meat fork in the meat at the thick place of the piercing of some small eyes, so that the meat within the blood can be discharged, and can be used to make meat white taste positive. Make the meat color white flavor. When the meat is cooked, pull it out and let it cool, cut it into rectangular slices that are 3 centimeters long and 1.7 centimeters wide, and crush the garlic into garlic paste.

2. Put the garlic paste, salt and vinegar together into a vinegar-garlic sauce. When serving, the meat and the vinegar-garlic sauce are served together, and the person who eats it dips himself into it.

For more information on Baishui Lamb, see Mint.com Food Library/shiwu/baishuiyangrou