Make your own hand-pulled mutton

Method

1. 01

   Step 1

   A plate of fresh lamb with bones, marbled with fat and lean meat.

   

2. 02

   Step 2

   Wash thoroughly and soak in cold water for at least an hour. Place in a pot of cold water and bring to a boil over high heat…

   

3. 03

   Step 3

   Medium heat, skim off any foam, then reduce to low heat and simmer until it just starts to bubble...

   

4. 04

   Step 4

   Turn the meat pieces over to ensure even heating and keep the meat white.

   

5. 05

   Step 5

   Add Sichuan peppercorns, cardamom, and other seasonings. Note: When cooking mutton in the future, do not use ginger slices; "mutton without ginger."

   

6. 06

   Step 6

   Continue simmering over low heat for one to two hours...

   

7. 07

   Step 7

   A bowl of clear mutton soup, clean broth, with garlic sprouts, perfect for a late-night snack!

   

8. 08

   Step 8

   Looks good. "I'll bear with it tonight and have it with my hands first thing tomorrow morning."

   

9. 09

   Step 9

   Store the soup separately in the refrigerator 0 °C.

   

10. 10

    Step 10

    Take the mutton out and put it in a large bowl.

    

11. 11

    Step 11

    I smelled it, and it had no gamey smell at all, no unpleasant odor. I covered it with a plate and put it in the refrigerator to keep it fresh at 0 °C!

    

12. 12

    Step 12

    The second day's breakfast started with a hand-pulled dish...

    

13. 13

    Step 13

    Crystal sea salt, pepper powder—mix with a seasoned salt and pepper sauce! The advantage of having it on the bone—easy to eat with your hands! Hand-pulled lamb, starting a comfortable life~_~