1. Remove the wool from the mutton skin, then pour the water into the pot, add the onion and ginger, and then add the mutton

2. Take it out after boiling until it stops, control the water to dry, then pour the oil into the pot after heating, and then add the mutton after heating

3. Deep-fry until golden brown, then take it out and soak it in water to remove the excess oil < Add shallots and garlic seeds

5. Add star anise, cinnamon and dried tangerine peel, then add south milk, and pour in the column sauce

6. Push it evenly with a spatula, then add mutton, pour in Shaoxing wine and water, and pour in soy sauce

7. Add salt and sugar, then add monosodium glutamate, sprinkle some pepper, and continue to stir well

8. Pay attention to put the skin down.

1. Pour in the original juice, steam it in a pot, then pour in the original juice, and then pour the mutton upside down.

11. Pour the original soup into a bowl, add the water starch and stir it evenly, and then pour it into the mutton.

12. Sprinkle some fried sesame seeds and chopped green onion.