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

Food recipe editor

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

2. Cut the removed mutton into large pieces and place them crosswise in the pot. Put the pot on the fire, put water to cover the mutton, then add the yellow sauce, salt, bring to a boil over high heat, skim off the foam, then add the aniseed noodles, cinnamon, cloves, amomum villosum, cooking wine, red dates and other seasoning ingredients, use small Simmer for about 3 hours. During the cooking process, the noodle soup should always be kept slightly boiling, that is, the water temperature should be between 90-95°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, place on a plate, and serve.

Yipin Sauce Lamb Editor

Ingredients: 30 kg of Hu mutton with skin (remove leg bones and fan bones).

Ingredients: 2 whole pieces of mutton oil (about 3000 grams), 500 grams of red dates.

Seasoning: 250g minced ginger, 1000g ginger cubes, 250g minced green garlic,

200g minced chili, 500g white sugar, 15g pepper, 10g red yeast rice, 15 grams of cumin (wrapped in gauze), 1500 grams of cooking wine, 2000 grams of fine soy sauce, and 250 grams of salt. [1]

The specific method is as follows:

1. Cut the mutton into several large pieces according to the parts (each piece weighs about 250 grams);

2. Take a large pot, place it on a high fire, put in the mutton, ladle in water and submerge it, boil to skim off the floating foam, scoop up the mutton, and put the soup into another container for later use;

3. Then put the mutton into a large pot, add ginger, red dates, cooking wine, soy sauce, sugar, salt, minced chili pepper, red yeast rice and cumin, pour in the soup, stir it a few times with a spatula to color it and season evenly. . Then spread the meat on the pot surface, cover it with mutton net oil, then put a bamboo grate on it, fill it with water in a bowl, and seal it with a lid. After Jiawang is cooked, simmer it over low heat for 2 hours. After opening the lid, skim off the foam on the soup surface and remove the red dates, ginger and fennel. Before eating, take the meat layer by layer, remove the small bones of the mutton, put it on a plate, pour the original soup on it, and sprinkle with minced ginger, minced garlic or pepper according to the eater's preference