Material: pigskin150g, white radish150g.
Seasoning: 50g of cooking wine, 25g of sugar, 20g of soy sauce, onion 15g, ginger 15g, 4g of salt, 4 cloves of garlic, 3g of fennel, 3g of pepper and a small piece of cinnamon.
Cooking method:
65438+ white radish peeled and cut into large pieces.
2. Put a proper amount of water, mutton, pigskin and white radish into the pot. In addition, onion 15g, ginger 15g, 4 cloves of garlic, a small piece of cinnamon, 3g of fennel and 3g of pepper are wrapped in gauze, tied tightly, put into a pot, and then 50g of cooking wine, 4g of salt, 20g of soy sauce and 25g of sugar are added.
4. Take out the cooked mutton, put it in the pot, spread it out by hand, filter the soup in the pot to remove pigskin, radish pieces, seasoning packets and impurities, pour the filtered soup into the mutton pot, cool it and put it in the refrigerator for freezing. If it is winter, it can be solidified without putting it in the refrigerator. Take it out when eating, cut it into strips or sheets, and serve it on a plate.
Can be served with tofu, balsamic vinegar, shredded onion, Chili oil and other sauces.