The biggest characteristic of mutton was that it was tender and delicate. It was slightly different from beef and pork. However, Chu Ning's father's steps in handling the meat were almost identical. Soy sauce, chili, Sichuan peppercorn, oyster sauce... To Chu Ning, these spices, although giving the food a pleasant flavor, made the taste a little heavy. It could only stimulate the taste buds for a moment, but it did not enable the taste to linger.
Chu Ning would also use these seasonings, but she would not let them steal the limelight from the distinguishing features of the mutton. She would use some tender peas, chopped onions, and carrots to neutralize the seasoning. Once the mutton was seventy to eighty percent cooked, she would add green peppers and a few peppercorns to embellish the dish.
