Prepare a piece of mutton. There is such a standard to judge the quality of mutton. According to the production of hand-cut mutton slices, it is better to rinse or roast them, and the mutton with skin is fat and thin. Cucumber strips are the inner thighs of sheep's hind legs, and a piece of meat has two colors. Connected with twisted crotch meat, it looks like two connected cucumbers. The meat color is reddish, the meat is tender, the fat is moderate, and the taste is tender and smooth, which is the favorite of many old Beijing.

Eat mutton in hot pot by yourself, and choose fresh mutton (leg of lamb) before buying. The best. Before slicing, wash the mutton, wrap it with plastic wrap, and put it in the refrigerator to freeze and slice it. The meat is fresh and tender. When cutting mutton, cut it against the grain of mutton, and the grain of the knife and meat is 90 degrees vertical, so that the cut mutton will be tender. Remove fascia and lymph. For example, the leg of lamb is replaced by large pieces according to the muscle texture, and some water is sprayed on the surface (to protect the moisture in the meat). It's best to wrap it in plastic wrap and freeze it in the refrigerator. If you eat instant-boiled mutton at night, take it out of the freezer and put it in the freezer in the morning. Just cut it before eating at night, and try to cut the knife into pieces with thicker paper.

The tenderness of mutton mainly depends on the variety and fatness of sheep. It is recommended not to pursue the taste too much. The tenderness of mutton is based on its own taste compared with pork and beef. If fresh mutton wants to be tender, you can add egg white, salad oil and a little starch to marinate it. Finished mutton rolls are easy to fake. If you eat hot pot mutton yourself, choose fresh mutton (leg of lamb) before buying. The best. Before slicing, wash the mutton, wrap it with plastic wrap, and put it in the refrigerator to freeze and slice it. The meat is fresh and tender.

Add egg white, stone powder (edible stone powder), raw flour, salt, oil consumption, chicken essence and monosodium glutamate and stir for about three to five minutes. Then let it stand for more than half an hour, and the fried sheep is very tender, and no seasoning such as salt is needed in the frying process. After pickling, add appropriate amount of starch to keep fresh.