At noon, a large pot was set up on the threshing ground. The master chef placed the de-smelled and blanched lamb on the chopping board, and finely shredded the meat. He threw several large bones back into the pot to continue boiling, along with a large basin of green onions and ginger.
The master chef sliced half of the meat, reserving the other half for dinner. He picked some of the best cuts, placed them in a bowl, and set it aside. Following Shen Meng's suggestion, he hired someone to crush the small lamb bones using a stone mill, mixing them with corn flour, and onions, ginger and radish. This mixture was then formed into radish and bone mud balls.
Initially thinking Zhenping's wife was merely talking nonsense, he decided to give it a try for the sake of Lu Zhenping, and surprisingly, it turned out well.
