material

Two and a half Jin of lamb chop with skin, onion, ginger, garlic, green garlic leaves, a handful of pepper, aniseed, cinnamon, fragrant leaves, cooking wine, soy sauce, chicken essence and salt.

working methods

1. Wash the blood on the surface of mutton with flowing water, put it in a big basin and soak it in clear water for half an hour, changing the water two or three times during this period. After the mutton is soaked in blood, it is washed and drained for later use.

2, put water in the pot, mutton cold water pot, medium fire, do not cover, boil and then simmer for five minutes.

3. Take out the mutton after blanching, rinse it with running water and drain it.

4. Cut the green garlic into pieces, mash the ginger, tie the onion, and put the garlic, fragrant leaves, aniseed, cinnamon and pepper into a tea bag (if there is no tea bag at home, put it directly into the pot).

5, put a small amount of oil in the pot to heat, saute shallots, ginger and garlic.

6. Pour in the mutton pieces and stir-fry for fragrance.

7. Add enough water, not mutton.

8. Add two tablespoons of cooking wine.

9. Add two spoonfuls of soy sauce and one spoonful of soy sauce.

10, put the seasoning package in step (4).

1 1, put a tablespoon of rock sugar. Cover the pot, bring the fire to a boil, then turn to low heat and stew for about two hours until the mutton is completely crisp and delicious.

12, open the lid and turn to high heat to collect thick soup, add a little chicken essence and a little salt to taste, sprinkle with green garlic leaves, cover the lid and stew for one minute (so that the green garlic leaves are greener and more fragrant), and open the lid and take out the pot.