1. Soak a proper amount of Zanthoxylum bungeanum in boiling water, cool, filter Zanthoxylum bungeanum, mix mutton with Zanthoxylum bungeanum water, and add a proper amount of starch to cook and fry after 10 minutes. This method is suitable for cooking or stuffing.

Second, when cooking, add yellow wine (or white wine).

Third, the smell of mutton is mainly distributed in the fat part, so it is necessary to separate the fat and thin of mutton and remove the fascia with fat.