Several mutton processing methods
1. Lamb mutton removes the fat film and tendons from the mutton and cuts the meat strips into strips. Per 100 kg of lamb ingredients: 5 kg of salt, 1 kg of white sugar and white wine, 0.3 kg of pepper, and 100 grams of five spices. Mix the evenly-mixed ingredients evenly on the surface of the meat strips, marinate for 3-4 days in the cylinder, and turn the cylinder 1 time in the middle. After the cylinder is discharged, the accessories are washed off with clean water, and the rope is air-dried, or dried in a drying room until it is dry and hard. Second, the volume of lamb selected about 20 kg of meat sheep slaughtered, stripped, remove the head, hoof and viscera, the left and right sides of the carcass muscles were cut off, remove ligaments, fat, tendons, each rolled into a 2.5 kg cylinder, It is packed in non-toxic plastic film and placed in iron box. Each box of 12 volumes, quick-frozen Serve. Third, the northern cooked mutton 1, accessories formula: 3.3 kg of salt per 100 kg of meat, cumin 0.33 kg, anise (octagonal) 67 grams, 33 grams of grass, 200 grams of pepper. Increase the amount of salt in summer to 4 kg. 2, processing methods: water added to the immersion lamb. The mutton should be folded in a pot and the recipe seasoned in a gauze package. After the water is opened, promptly smash the soup and splash it once every hour. Cook according to the degree of tenderness and tenderness for 6 to 8 hours, cook until thoroughly cooked. When the pan is out, use the soup to flush the oil on the surface and cool it. The production rate is 50%. It is characterized by cold food without savory taste and crisp flesh.
Dried chilli slices
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