Accessories: salt and green garlic leaves.
The practice of white roast mutton (selected mutton)
1, first soak the mutton in water, soak the bleeding water, and change the water several times in the middle. If it is frozen, it is also directly soaked in water and naturally thawed.
2. Wash the mutton and put it into the pot, stir-fry it slowly on low heat and stir-fry the bleeding water.
3. If there is more blood, pour it out directly, and if there is less blood, dry it with kitchen paper.
4, stir-fry until the oil is slightly yellow, I am a little burnt.
5. Then put the fried mutton in a boiling pot, add about 3 liters of clear water, and boil over high fire. At this time, you find that there is not much blood, but there is still a small amount, so use a small colander to skim it off. After thoroughly skimming off the decontamination foam, turn to low heat and cook slowly for 2-3 hours until the meat is crisp and rotten and the soup is milky white.
6. Finally, open the fire and cook for another 5 minutes to make the soup more colorful.
7. Put in a large bowl, season with salt and sprinkle with green garlic leaves.
8. finished products.