Guangzhou hotel's practice, what ingredients, herbs and so on are used to stew a sheep, the best weight, pictures and so on. Thank you.

Sheep, salt

working methods

1. Make sheep's back, select fat sheep's carcass, cut the lumbar spine at the fourth rib from the lumbar fossa, separate the rear ribs, remove the leg bones and leave the tail in a five-pronged shape, and press the front part under the five-pronged shape according to the joints.

2. Then put it in salted white water and cook it. Pay attention to the heat (it will be too old to eat). After cooking, take it out and put it on a big plate in the posture of sheep crawling, and you can serve it.

3. Eating during dinner is also very particular. First of all, the distinguished guest draws a cross on the sheep's back with a Mongolian knife, and the owner draws a fat oil 10 cm long on the sheep's tail, which is placed in the palm of the guest's right hand and inhaled into the abdomen by the guest. Chewing is not allowed After that, the host and guests can use it at will.