2 carrots, 1 radish, 3 garlic (called garlic seedling in Shanghai), 6 Liang of lamb leg, soy sauce, salt, dried pepper, onion and ginger.

working methods

1. Wash the mutton, cut it into small pieces and cook it in a cold water pot. Put ginger slices and some white radishes in the pot (for tasting, not for eating).

2. After the water is boiled, add a little yellow wine and skim off the foam in the soup.

3. Boil for about 60 minutes, and the mutton will be crisp. Take it out for later use. If you are afraid of trouble, you can also cook with a rice cooker for a long time, 80 minutes. Put the mutton soup aside for later use.

4, oil pan, hehe, oil can be a little more, more fragrant. When the oil temperature is 80% hot, add two spoonfuls of ginger slices, onion segments and bean paste and stir-fry until fragrant.

5. Add the cooked mutton and stir fry until the color is the highest. Add a proper amount of mutton soup, boil and add white radish and carrot cut into hob pieces. At the same time, tsaoko, cinnamon and crystal sugar are added.

6. Cook for about 10 to 15 minutes, and start seasoning and drying. Before drying, you can add garlic seedlings. This way, the fragrant griddle mutton will be ok.