Mutton floss

The origin of mutton floss is Inner Mongolia, which is a favorite flavor product of ethnic minorities. Raw material formula: 5 kg of mutton, 150 g of refined salt, 150 g of sugar, 100 g of chopped green onion, 50 g of Jiang Mo, 5 g of fennel powder, 10 g of monosodium glutamate, 2.5 g of clove powder, and 10 g of sorghum wine. Production method: 1. Raw material arrangement: remove the skin, bones, fat, tendons, etc. of mutton, and cut it into strips along the fiber lines of lean meat. 2. Boiling: Boil the meat in white water for 3 hours, so that the shredded pork can be torn by hand. 3. Stir-fry: put the cooked meat pieces in a stone mortar and rub them with a wooden stick to make the meat pieces scattered. Then turn into a pot and stir-fry with slow fire, and knead with a clean washboard while frying. Stir-fry for about 3 hours, add all ingredients except salt, sugar and monosodium glutamate, continue to stir-fry for 1 hour, then add white sugar, refined salt and monosodium glutamate, continue to stir-fry for 0.5 hour, and take out the pot when the meat pieces become fluffy fibers completely. Product features: Huang Liang is crisp and fragrant, soft in quality, fine and loose in silk, salty and sweet to eat, and rich in nutrition.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)