Water Basin Mutton, Guyuan
To cook water basin mutton, mutton is first leached in cold water so that the heart’s blood is washed completely. And then the mutton is sliced into big ones and cooked in the pot. After that, they are fished out and cool them in the basin. Then they are cut into small and thin square ones and put in big bowls ready for further application. Now sheep framework is put into the mutton soup pot and braised slowly with small fire. Seasoning is put into the soup and the floating bubbles are removed until the bone oil comes out. Then some salt, monosodium glutamate and ginger water is put into it and decoct the mutton in the big bowls when it is still hot. After all this is done, a little mutton oil, chopped shallot, caraway and oil pressed pepper are added. The mutton tastes delicate and the soup is very fresh. It is featured with full bodied countryside breath and folk flavor.