Ingredients: boneless sheep 750g wild pepper 50g small pointed green pepper 50g pickled pepper 50g dried Chili festival 50g pepper 1 0g carrot 250g white radish 250g garlic sprout100g salt15g monosodium glutamate 5g chicken essence 6g octagonal 3g cinnamon 2g Sanjian12g Amomum villosum.

Production method:

1. Cut the mutton into pieces with the length of 3× 1× 10 cm, and blanch for later use. Carrots and white radishes are cut into strips with the thickness of 5× 1× 1 cm. Cut the pepper into horse ears.

2. Put the oil in a clean pot over medium heat, add dried pepper, pepper, ginger, onion and garlic and stir-fry until fragrant, stir-fry wild pepper, pepper and pickled pepper together, add mutton and a proper amount of fresh soup, slowly cook the seasoning until the mutton is soft and the soup is sticky, then put it in a hot pot with red and white radish strips and take it out with fire. Start with a small fire in the griddle and add a small amount as needed.

Features: three peppers are strong, mutton is fragrant, and the eating method is unique, spicy but not dry.