Leg of lamb 1000g, salt 10g, 2 tablespoons of cooking wine, oil 10g, cinnamon 1g, 3 pieces of star anise, 5 pieces of pepper, 3 pieces of dried pepper, 2 tablespoons of ginger 1g, and bean paste.

Second, practice.

Cut the leg of lamb into mahjong tiles, soak it in light salt water for half an hour and then wash it.

Add water and washed leg of lamb to the pot and a little cooking wine. After boiling, continue to cook for 3 minutes, then take out the mutton, wash the floating foam with clear water and drain it for later use.

Put oil, cinnamon, star anise and pepper in another pot, add dried Chili, ginger and bean paste, stir-fry in red oil, add mutton, stir-fry over high fire until each piece of mutton is evenly coated with seasoning.

Pour cooking wine along the edge of the pot, continue to stir-fry until the smell of wine dissipates, then pour in soy sauce and soy sauce and stir-fry evenly.

Add boiling water until the mutton is over, and continue to cook ~ (if you want to order more dishes, you can add more water)

After the water boils, turn to low heat and simmer for about 1 hour. When the mutton is almost cooked, put in radish pieces, which are difficult to cook. After 5 minutes, eat lettuce, thousand slices and other easy-to-cook dishes.

When the mutton is soft and rotten and the vegetables are cooked, turn off the fire and enlarge the garlic seedlings on the surface to eat.