Prepare relevant ingredients and ingredients

Half a lamb leg?, a few peppercorns (about 50), 1 white radish (cut into pieces), a little black pepper Pepper granules, half a piece of ginger, 1 handful of green onion, 200 grams of fried tofu, 300 grams of cabbage, 200 grams of pig blood, 100 grams of vermicelli, garlic leaves (chopped), salt, a little White pepper. ?

Start making

1. Cut half of the lamb leg into two large pieces, put them in cold water, add Sichuan peppercorns and soak them for half a day, preferably more than 2 hours.

2. After soaking the lamb legs, rinse them thoroughly with clean water, put them in a pressure cooker, and then add white radish cut into pieces, ginger pieces, knotted green onions, and black pepper into the pressure cooker. Granules, add appropriate amount of cold water and start to stew.

3. Watch the time and simmer in a pressure cooker for at least 50 minutes. If using a regular saucepan, simmer for at least 5-6 hours.

4. After stewing, take out all the accessories, leaving only the soup and meat. Then remove the meat and slice it for later use.

5. Prepare hot pot ingredients. Cut pig blood into small pieces, slice cabbage, fried tofu, vermicelli and garlic leaves.

6. Add mutton soup to the hot pot pot, add mutton slices, cabbage, pig blood, and salt in sequence. When it boils, add white pepper and garlic leaves.

7. Start eating directly. This is how Suzhou mutton hot pot is made.