1. Prepared ingredients.
2. Add green onions, ginger, and radish to the lamb first.
3. Wash the blood foam on the lamb with warm water.
4. Renew the water, add green onions, ginger, and pepper to boil.
5. Change to low heat and simmer until the lamb is crispy.
6. Pick out the mutton and put it into a container, then put a heavy object on the mutton, and refrigerate it overnight.
7. It becomes a complete piece the next day.
8. Add ginger foam, light soy sauce, dark soy sauce, and water to make a dip.
9. Lamb slices can be eaten as a dipping sauce.
Tips:1. The mutton should be simmered slowly until it is crispy, so that it will not be too hard to eat.
2. The weight on the cooked lamb is to make the lamb bond more tightly. Slowly stewed lamb will also stew the gum in the lamb skin, and the adhesion will be better.
3. Add a little cold water to the dipping sauce to reduce the saltiness of the soy sauce. If you like to eat salty, you can ignore it.
