First, she took the deep bucket pot out of the kitchen, added water, and soaked the lamb legs, lamb ribs, and bones. The blood had to be completely drained so the soup wouldn't have a gamey taste.
Taking advantage of the soaking time, Bai Mengmeng flipped open the lamb stomachs. After washing them thoroughly with white vinegar, sweet potato flour, and salt, she planned to make belly-stuffed mutton.
"Don't look at me just as a sheep, a sheep's flavor is hard to imagine..."
Chapter 74