Medlar Stewed Mutton, Wuzhong
Chop the mutton into slices, put into the bowl, and add some refined salt, zanthoxylum water to pickle for a while and then add the egg white and amylum. Eliminate the bitterness of medlar with water. Scatter the sizing mutton in the 60％ heat oil for a short time, squeeze the superfluous oil. Put the pan on fire, sauté the medlar, add some refined salt, zanthoxylum water, shallot slices, ginger water, bree, monosodium, and then put in the sliced mutton, add the amylum and macerated medlar, pour some oil, turn it over several times, put into the plate at last. This plate of dish is alternate with white, green, red colors. When you taste it, you’ll love the faint scent special flavor of it.