Lamb cut into pieces, the size is arbitrary.

2.

Prepare the seasoning, basically spicy and fresh to go stink for the original

Rules. The first thing you need to do is to make sure that you have the right ingredients and that you have the right ingredients.

Of course, salt, cooking wine, a little vinegar and color with

the old soy sauce.

3.

Pre-boil a pot of water and set aside.

4.

Fire the oil, oil to eighty percent hot, star anise, pepper,

ginger, onion, chili peppers were in the pot, stir frying the flavor of a small fire,

then the mutton in the pot.

4.

Stir-fry over high heat until the meat is bloodless, during which time you can add a small amount of

vinegar and cooking wine to go fishy.

5.

Pour in the pre-prepared boiling water, continue to use high heat,

this time there is blood overflow, skimming with a spoon. After removing the blood

change the heat to medium. Add garlic, salt and soy sauce.

21. When the noodles are cooked, pull them out, if you like them strong, you can use cold water to pass them over, if you don't care about the texture, you can put them directly into the prepared pot.

22. Add the celery leaves to the pot and continue to simmer for half a minute.

23. Turn off the heat, start the pot and pour over the top. So far, lamb braising is done.