How is the beef and mutton roasted in old Beijing preserved?

750g of mutton, 30g of onion ginger, 30g of crystal sugar, 25g of sweet noodle sauce, 50g of yellow sauce 1 package of seasoning (2g of star anise, 2g of cinnamon, 2g of pepper, 2g of cumin and 0g of licorice, and 0g of dried fruit, dried tangerine peel, 0.5g of Amomum villosum and 0.5g of clove).

working methods

1. Soak mutton in clear water for 30 minutes.

2. Put water, yellow sauce, sweet noodle sauce, crystal sugar, refined salt, seasoning bag and onion ginger (pat loose) into a pot to boil, and skim off scum and dregs.

3. Cook the mutton in the pot until the meat is hard, and then take it out. In addition, put the broken bones into the pot, add the mutton, pour the sauce, compact the meat, boil it over high fire, stew it over low fire for about 3 hours, add the mushroom soup, boil it again, take out the meat and drain the soup.

4. Add sesame oil to the pot and heat it to 70% heat. Add the mutton pieces and fry thoroughly.