"Good knife!" Liu Mang took out a box from the cabinet and opened it to see that inside was a sharp knife more than two feet long and a finger's width.

A slight stinging sensation can be felt when the fingers are gently brushed against the blade. Then flip the handle of the knife, and there are traditional Dongfeng characters on the knife body.

"It's made of truck-absorbing steel plates, right?"

"That's right, the blade is a little crispy, and it can't cut hard bones, but it's just right to cut mutton slices!" Han Shaobai, who was standing at the door, said with a smile.

"Brother Mang, how do you eat mutton today?" Wu Jing ran in.

"Shabu-shabu. ”

"Do you want to start doing it now?"

"You didn't say I almost forgot. Liu Mang put down the knife and took the basin on the board: "Let's deal with the two sheep treasures first." ”

"Yes, that's right! the longer the marinade, the less fishy it will smell. Han Shaobai nodded.

"Uncle Shi, how about these two sheep treasures marinated and eaten?" Liu Mang asked tentatively.

"What's wrong?"

"Uh...... My master also took a fancy to it, and he wanted to eat it with it. Liu Mang was a little embarrassed.

"Ahh

"It's so important! I can't live if I don't have to!" Wu Jing on the side clutched her stomach and laughed straight down.

"Uncle Shi, why don't you use one egg to marinate, and the other egg for you to slice and put in the hot pot?"

"Forget it! Forget it! I'm too lazy to fight with him!" Han Shaobai waved his hand and snorted angrily.

Liu Mang sighed, cut the two sheep treasures in the basin with a knife, tore off the white fascia on the outer layer, and then cut out a net-like knife edge on it. Blanch the pot with boiling water slightly, then throw it into the brine bucket on the stovetop and marinate over low heat.

"Monk, I have the wild mushrooms I picked today in my backpack, you and Jeba helped me wash them, and by the way, prepare some other vegetables, and wait for the hot pot together." ”

"Understood!" As soon as she mentioned eating, Wu Jing was full of interest, grabbed a dustpan and ran away.

After Wu Jing left, Liu Mang picked up a piece of mutton weighing about three or four catties, placed it on the cutting board, and was ready to start cutting.

This piece of meat, commonly known as the 'upper brain', is close to the head of the sheep and is located below the neck of the sheep. The fat distribution in its meat is like marbling spots, which is the favorite of many gluttons, and it is also the most tender part of a mutton.

As Liu Mang's knife edge continued to cut, pieces of mutton as thin as a page slipped off the meat block.

You know, the mutton cut now is fresh, not frozen, and the texture is very soft, if the hand holding the knife is slightly unstable, you will not be able to cut such an effect. When the hot pot will be boiling, it will inevitably affect the taste.

Liu Mang, who cut the mutton, copied it with a knife and put it on the plate with a 'snap'.

If you want to tell if the lamb slices are fresh or not, one trick is to pick up the plate with the lamb slices and turn them over. If the lamb clings tightly to the plate and does not fall, it is freshly cut lamb, otherwise it is frozen meat.

After cutting this piece of 'sheep brain', Liu Mang took another piece of mutton with fascia.

This piece of meat is called 'nest meat' and is close to the ribs of the sheep's body. Its white part is made up of tendons, fascia, fat, and meat. In particular, it is worth mentioning that it is only two crispy pieces of meat in the lamb, and the taste is very special.

"Brother Mang, do you think it's okay?" Waiting for Liu Mang to cut this piece of meat into thin slices, Wu Jing and Jeba walked in with washed mushrooms and vegetables.

"Well, that's good!" Liu Mang flipped through the dustpan: "Wash the shallots and coriander, and I'll prepare the dipping sauce for eating mutton." ”

"Brother Mang, when can you start eating?" asked Wu Jing with a blank eye.

"Let's eat it when the dipping sauce is ready. ”

In order to bring out the umami of mutton, you don't need to make a special soup base, just add water, some ginger slices, and green onions. So the mutton is all good, and it can be eaten immediately, saving a lot of trouble.

Although it seems that boiled mutton has no taste, in fact, all the secrets are in that bowl of fragrant dipping sauce.

The dipping sauce of the copper pot hot pot needs to be dissolved with sesame paste and peanut butter and water, and then mixed with sesame oil, leek flowers, bean curd, crushed peanuts, white sesame seeds and other condiments.

Kyoto people call this process '澥', which is easy to say and a bit tricky to do.

Liu Mang washed the handle, walked to the stove, put water in the pot and added the ingredients, grass fruit, cumin, Sichuan pepper, cinnamon, bay leaves, parsley, small dried chilies, green onions, onion slices, sharp peppers, etc., and boiled over the fire.

This is the water that blends sesame sauce in the making, and many people always feel that the dipping sauce they make at home is not as fragrant as the dipping sauce of some old shops, and a large part of the reason is that this step is missing.

After boiling over high heat for about ten minutes, after the water in the pot turned brown like tea, Liu Mang turned off the heat and filtered out the residue with a colander, and poured it into a basin to cool for later use.

Next, mix the tahini and peanut butter in a ratio of about 8:2. In fact, it is okay to use sesame paste all, but pure sesame paste will taste bitter at the end, and adding a little peanut butter to mix it can add layering.

After waiting for the water in the basin to cool down to about 40 degrees, and trying not to burn his hands with his fingers, Liu Mang stirred the chopsticks with one hand and slowly added the water with the other.

The temperature of the water must be controlled during the process of adding sesame sauce. If the temperature is too high, the sesame sauce will be blanched and the water sauce will be separated. The water temperature is too cold, and even if the sesame sauce spreads, it will not produce the texture of the paste.

And the water can not be added at one time, it should be poured in little by little, whipped at an even speed, and after the water and sesame sauce are fully integrated, then add a little water and continue to stir until the ideal consistency is reached.

"Do you want to help Master and Uncle prepare the final dipping sauce?" Liu Mang thought to himself when the sesame sauce in the basin was evenly mixed and lifted with chopsticks, and the sesame sauce fell on the tip of the chopsticks.

To tell if a lamb shop is good or bad, all you have to do is take a look at his dipping sauce.

In addition to the sesame sauce that has been adjusted, the other condiments must be separated, and the chef will not help the diners adjust the dipping sauce by himself.

In addition to taking care of the taste of diners, more importantly, there are many condiments that diners don't like, such as tofu with a smelly smell, leek flowers with a choking smell, etc.

"It's cut so quickly!" Just as Liu Mang hesitated, he walked into the kitchen without a smile.

"Master, what flavor of dipping sauce do you eat, do you need me to help you adjust it?"

"Of course!"

"Do you have anything to taboo?"

"I didn't, you can tune it up. Silently walked to the stove and checked the two sheep treasures that were rolling in the brine: "How long has it been boiling?"

"It's only been an hour. The taste is definitely not in yet. Liu Mang took a bottle of sesame oil: "What about Uncle Shi, do you have any condiments that you don't eat?"

"You're in charge of the kitchen today, and you're in charge. ”

"Okay. ”