Folding method 1
1. Boil the sheep and pork skin in a pot of boiling water, remove all blood foam, remove and wash.
2. Put the mutton, pork skin and white radish into the original pot. Additionally, wrap the onion, ginger, cinnamon, fennel, pepper and garlic cloves in a cloth bag and put them well. in the pan. Add the rice wine, sugar and salt. Bring the soy sauce, monosodium glutamate and clear soup to a boil, cover the pan with a lid, put on a low heat and simmer for about 3 hours, until the mutton is cooked. is crispy and tender, and the skin is as easy to rot as tofu.
3. Take out the mutton and put it on a plate, press it flat with your hands, cut the pork skin into small pieces when cooled, take out the spice packet and radish from the soup, skim off the foam from oil, addminced meat skin and simmer over low heat until thick sauce is obtained. Pour it into the plate of meat. Use chopsticks to gently move the mutton to allow the soup to seep through. in the refrigerator to freeze. When ready to eat, take out the mutton patty, cut it into slices 6 cm long, 3 cm wide and 0.3 cm thick, and put them in pots.