1, ingredients standards:
Ingredients: 5 kg lamb.
Accessories: 150 grams of refined salt, 150 grams of sugar, 100 grams of diced green onion, 50 grams of ginger, 100 grams of sorghum, 10 grams of MSG, 5 grams of anise, and 2.5 grams of cloves.
2, processing methods:
Raw materials rectification: Select qualified fresh lamb, remove bones, fat, tendons, etc., cut into pieces of meat along the veins of the muscle fibers, and then cut into 7 cm wide and 3 cm wide strips of meat.
Cooking: Cut the meat into the pot, add the same amount of water as the meat, and cook for about 3 hours. Cook until the pork can be torn by hand. Cooked meat pieces pan, let cool, into the stone mortar with a wooden stick, while rubbing your hands to make the meat spread.
Stir fry: Rub the spread of the meat into the pot, dry it over a warm fire, and fry it while using a clean washboard. About 3 hours after frying, add diced green onion, ginger, fennel, cloves, and sorghum, and fry for 1 hour. Add sugar, salt, monosodium glutamate, and stir fry for half an hour. When the mutton is completely fluffy and fibrous, it can be panned, and it will be the finished product after cooling.
3, product characteristics: light yellow color, fluffy slender, tender meat, salty sweet palatable.
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