1. Food preparation: mutton, fennel, pepper, prepared rehmannia root, angelica, cinnamon, pepper, star anise, clove, dried tangerine peel, cinnamon and ginger; 2 kg of red pepper, 20 kg of sheep oil and 20 kg of mutton; Rice vinegar 1 kg; Half a catty of monosodium glutamate; 2 Jin of salt.

2. Wash all the materials, rinse them with warm water, mash the ginger, and put the sheep oil into the pot.

3. Add garlic, various materials and red pepper in turn when it is 80% hot, and then add bean paste, rice vinegar, salt, rock sugar, sheep oil and mutton. When the mutton is eight-cooked, turn to low heat and cook slowly, without covering the lid.

After the mutton is fried, it can be stored in cold storage. Take out a proper amount of fried mutton soup and dilute it with boiling water, then boil it on a small stove and simmer it for later use.