Wash, cut and blanch the mutton.

2

Slice ginger.

three

Put a proper amount of rapeseed oil or corn oil in the pot.

four

Add rock sugar. If the rock sugar is too big, you can easily break it into small pieces by adding it to the microwave for one minute.

five

Simmer until the rock sugar melts.

six

Simmer until the rock sugar melts and the color darkens.

seven

Big bubbles are bulging, and the color is brown.

eight

Pour in mutton, add ginger slices, pepper and other seasonings, and stir well.

nine

Spit oil when cooking. Every piece of mutton is colored.

10

Add red oil watercress or Pixian watercress and stir fry.

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When spitting oil, pour in light soy sauce and stir-fry red oil, then pour in white wine or cooking wine and aged vinegar and stir-fry until fragrant.

12

Add the right amount of water and salt, stew until the mutton is soft and glutinous, and take it out of the pot for later use.

13

Take a proper amount of dry rice flour. I like the thickness of 1.2 mm- 1.4 mm, and the rice flour in the picture is 1.2 mm.

14

Boil a pot of water, turn off the heat, and soak the rice noodles for 20-25 minutes. Then wash the rice noodles and soak them in clear water for later use. If you can't finish eating, you can put it in a fresh-keeping bag and put it in the refrigerator for refrigeration.

15

Soak rice noodles.

16

Put seasoning in the bowl: appropriate amount of salt, Chili oil, pepper noodles, pepper oil, chicken essence monosodium glutamate, minced garlic or garlic juice.

17

Boil the water and blanch the green leafy vegetables first.

18

Then grab a proper amount of rice flour, scald it with boiling water, take it out and put it in a bowl.

19

Pour in mutton and soup and sprinkle with chopped green onion.

20

Finished product. Spicy and delicious.

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Finished product. Spicy and delicious.