Second, the production method
1, remove the main bone from the leg of lamb, blanch it in a cold water pot to remove blood stains, then put it in a soup pot, add water, onion, dried pepper (200g), ginger, chives, Erguotou, star anise, cinnamon, salt and monosodium glutamate, boil it with high fire, skim the floating foam, and cook it with low fire until it is 80% cooked.
2. Shred red peppers, garlic seeds, scallions and the remaining 50 grams of dried peppers.
3. Put the clean pot on the fire, add vegetable oil, heat it to 60%, stir-fry the mutton slightly, and pour it into the colander to drain the oil.
4. Leave the bottom oil in the pot, add garlic seeds, Chili rings, dried Chili segments and Laoganma Douchi, stir fry, then add mutton, cook with cooking wine until fragrant, add monosodium glutamate, soy sauce, Chili sauce and oyster sauce, stir fry evenly, pour fresh soup, simmer with low fire, pour red oil, put it in a flat pot with scallion as the bottom, and take it out on the stove.
Third, characteristics
Strong spicy flavor and unique flavor.