Fried Mutton with Pulled Paste, Guyuan
First mutton is chopped into pieces and high quality flour is massaged into paste and placed on the long table for ferment. When the pan is hot, the mutton is fried until there is no water any more and then shallot grains, ginger juice and garlic slices are fried for a while and then ingredients like the soy, salt and flower pepper water are put in for flavor adjustment. Then you should press the fermented paste into thin slice and pulled into little squares which are to be put into the boiled water. When they are cooked, they are fished and put into the meat frying pan for several minutes of frying so than the flavor penetrates into them. Then it will be ready after a little fresh soup, season vegetables and pepper oil are added. It tastes fragrant and fresh.