Dongshan baiwei mutton

Dongshan "white-stewed mutton" has been circulated for 200 years. The cooking technique of Dongshan "white-stewed mutton" has been circulated in the local area for more than 200 years. The white-cut mutton made from authentic lake sheep is placed on the freshly dried lotus leaf, with white and waxy meat color, delicate entrance, fresh and mellow. Up to now, there are still more than a dozen families in dongshan town who make white stewed mutton, and the production process still strictly follows the ancient method: killing Hu sheep, iron pots, hard wood and stewing for more than ten hours. In the back kitchen of a "white stewed mutton" shop in dongshan town, the reporter saw three giant iron pots on the "cooking stove" used to cook mutton, with two pots boiling mutton and one pot boiling sheep blood. According to the shopkeeper, about 30 kilograms of Hu sheep were slaughtered after bloodletting, and four sheep were cooked in each pot at a time, with nearly 300 kilograms of soup. After slaughter and cleaning, the mutton is stewed in different pots according to the annual, biennial and triennial age. "Use strong fire for the first three hours, and then simmer slowly for more than ten hours. In this process, the only seasoning is salt." The shopkeeper said that the killed Hu sheep didn't need any auxiliary seasoning, but the final mutton didn't smell bad at all. The cooked mutton is removed from the pot, boned and sliced, and placed on pieces of dried lotus leaves, so that it is not sticky, and the mutton retains the fragrance of lotus leaves.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)