Because sheepskin meat is tight and difficult to stew, mutton with skin can be stewed with deodorizing seasoning first, and then normal cooking operation is carried out, so that the skin of mutton is stewed. Here are some practices:

Preparation materials: mutton with skin, carrot, ginger, green onion, mung bean, dried tribute pepper, white pepper, winter bamboo shoots, garlic, ginger, red pepper, green garlic, chicken essence and pepper.

Production steps:

1. Appropriate amount of mutton with skin, put the mutton into a stew pot, add appropriate amount of carrots, ginger slices, green onions, mung beans, dried red peppers, white pepper granules and dried tangerine peel, fill it with water at one time, cover the pot and cook for 2.5 hours.

2.2.5 hours later, open the lid, pick up the mutton with a colander, and gently insert it with chopsticks to show that the mutton is rotten.

3. 2 red peppers, pedicled, seeded and boned, and then cut into red peppers for later use. Cut the green garlic seedlings into sections for use.

4. Pour the mutton soup, add a proper amount of pepper, red pepper and green garlic, pour the mutton and chop it evenly, add the garlic sprouts and chicken essence, stir well and take it out of the pot.

5. Serve immediately.