White Cut Lamb
1.
In a pan under cold water, boil, skim the floating powder and add chili, pepper, aniseed, fennel
2.
A few hawthorns can be cooked at the same time to remove the mutton flavor (or turnips can be used to remove the mutton flavor)
3.
Stew on low heat for 1 and a half hours (the actual time can be adjusted according to the tenderness and quantity of the lamb)
4.
After cooking, remove the mutton and let it cool. It is better to put it in the refrigerator for half a day. Take out slices, dip in salt and pepper to eat, and serve with coriander or something
Tips:
1. Mutton here in Hangzhou is divided into goat meat and lake mutton, generally goat meat or not
For the mutton point, you can also make a certain amount of food processing in the later stage of cooking.
2. Radish\hawthorn are all good mutton-removing materials;
