Ingredients: 2 kg of tenderloin with bone, coriander 5 yuan, onion 5 yuan, shredded ginger 3 yuan, minced garlic 2 yuan, 2 portions of aniseed, 2 portions of Chinese prickly ash cinnamon, fennel 1 portion, Chinese prickly ash 1 portion, vinegar 1.2 yuan, Shaoxing wine 1 yuan, monosodium glutamate 2.

working methods

1. Cut the tenderloin into pieces two inches long and five minutes wide, and wash it with clear water. Wash and disinfect coriander and cut it in half. Onions and San Qian are cut into one-inch long sections and cut into two yuan at the end;

2. Add chopped green onion, minced garlic and coriander. Paired sauces such as soy sauce, monosodium glutamate, pepper, sesame oil and Chili oil;

3. Pour 2 kg of water into the pot, add the mutton to boil, skim off the floating foam, remove the meat and wash it. Then, change three Jin of water to boil, and add mutton, aniseed, pepper, fennel, cinnamon, onion, ginger, Shaoxing wine and refined salt. After the soup is boiled again, cover the pot and cook on low heat until the meat is rotten. Take out the meat, put it on a plate and dip it in the sauce.