Jiangnan gourmet braised mutton: the taste of the New Year in a "stomach-breaking" dish. February 3rd is the 24th day of the twelfth lunar month, and it is also the traditional "Little New Year" in southern China.
The mutton is finely cut into small pieces, soaked in cold water for about a quarter of an hour, and then simmered in a pot over low heat. When the mutton gradually turns white and the foam becomes less and less, you can season and add the ingredients.