Lamb chop, white radish, ginger, garlic, onion, salad oil, salt, monosodium glutamate, star anise, pepper and cinnamon; Dried Chili, light soy sauce, sugar, fragrant leaves, fennel seeds.

working methods

1. Wash the mutton (please cut the steak in the shop) and put it in the boiling water pot. Drain the water after drainage. Slice ginger, onion and garlic.

2. Pour oil into the pot, fry the peppers and remove them.

3. Stir-fry onion, ginger, garlic, pepper, dried pepper, fragrant leaves, star anise, cinnamon and fennel in a pot.

4. Stir-fry the mutton and add it.

5. Stir fry for 2 minutes, then add cooking wine, stir fry evenly, and then add soy sauce and soy sauce.

6. Stir-fry until the first color, add boiled water without mutton, add dried hawthorn and cook for 1.5 hours.

7, 10 minutes before the pot, add sugar and stir well.

8. Stew until the succulent soup is soft and sticky, add the chopped parsley section, add appropriate amount of salt and chicken essence according to the taste, and mix well.