Mutton Aspic
A beloved winter delicacy, this mutton cake features translucent meat jelly with a chewy, tender texture and rich, savory flavor. It earned its name from its resemblance to square sliced cake.
Ingredients
Bone-in mutton (washed and cut into large chunks)
1500g
Pork skin (scraped and washed clean)
1.25kg
Soy sauce
4.5 tsp
White sugar
to taste
Radish
2
Cinnamon bark
2 tsp
Scallions
5 tsp
Star anise
4
Ginger (pounded)
to taste
Sichuan peppercorns
to taste
Shredded garlic sprouts
5 tsp
Dried tangerine peel
0.5 tsp
Pickled red chili strips
to taste
Shaoxing wine
to taste
Instructions
1
Step 1
Wash the mutton and cut into large chunks; scrape the pork skin clean, blanch it, then remove and rinse. Add boiling water, soy sauce, sugar, Shaoxing wine, scallions, pounded ginger, radish, cinnamon bark, star anise, Sichuan peppercorns, and dried tangerine peel (tie all spices in a cheesecloth). Bring to a boil, then reduce to low heat and simmer for about 2 hours until the mutton and pork skin are tender. Remove and let cool.
2
Step 2
Debone the mutton, shred the meat into small strips, and place on a plate. Remove the scallion knots, ginger slices, and radish from the pot...
