【Shanghai】Crystal Mutton

Overview

White-cut mutton is usually boiled first and then pressed, which is quite troublesome to make. I looked at the inventory in the refrigerator and found that there was a lot of meat skin left over from making sausages, and there was also a pack of mutton ready to be made into skewers. It would be a good idea to combine the two. Delicious and elastic, it tastes great with some minced garlic dipping sauce.

Tags

• cold dishes
• home cooking
• chinese banquet
• winter recipes
• cooking wine
• mutton
• onions
• pork rinds
• carrot
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add mutton and skin together with carrot cubes, green onions, ginger, cooking wine, boil and blanch.

   

3. 3 Wash the blanched mutton and set aside.

   

4. 4 Scrape off the fat on the pork skin.

   

5. 5 Then cut into strips.

   

6. 6 Add onions, ginger, cooking wine, carrots, cooking wine, and boiling water, bring to a boil and simmer for about 3 hours.

   

7. 7 Pour into container. Remove the onions and ginger, and refrigerate the carrots overnight.

   

8. 8 When eating, just slice it and add dipping sauce (sesame oil, soy sauce, minced garlic, a little vinegar).