Sheep hind leg meat 1000g, 2 carrots, white radish 1 2, hot sauce 120g, 3 dried peppers, white pepper 1 teaspoon (5g), 2 teaspoons of aniseed (10g) and cinnamon/cinnamon. 2 teaspoons of salt (10g), chicken essence 1 teaspoon (5g), 4 teaspoons of minced garlic (60g), 50g of red dates, 50g of ginger slices, 50g of scallion, 3 slices of Amomum tsaoko, 2 slices of fragrant leaves, 0/30ml of soy sauce/kloc-0, 200ml of cooking wine and 2 tablespoons of oil (30.

working methods

1. Wash the hind legs of sheep and cut them into 2.5cm square. Peel carrots and white radishes and cut them into hob blocks.

2. Put a proper amount of water into the pot, bring it to a boil, then put the mutton pieces into the pot for 2 minutes (in order to let the blood and blood foam precipitate), remove them and rinse them repeatedly with clean hot water to control the moisture.

3. Heat the oil in the pot with big fire. When it is 70% hot, add green onions, minced garlic and ginger slices to stir-fry until fragrant, then add cooked mutton, cook cooking wine, stir-fry for 3 minutes, then quickly add Chili sauce and light soy sauce, and stir-fry the mutton to the highest color.

4. Move the fried mutton into a casserole, add aniseed, cinnamon, Amomum tsaoko, fragrant leaves and water without mutton, boil over medium heat, and skim off the foam.

5. Add salt, white pepper, carrot, white radish, red dates and medlar, cover and simmer for 50 minutes.

skill

1. In order to completely remove the fishy smell of mutton, the amount of spices can be appropriately increased.

2. According to the taste, you can also add potatoes, taro and vermicelli to stew together. After eating, you can continue to rinse with various dishes like eating hot pot.

3, white radish is the best expert, so even if you don't eat it, you can't let it go, remember to remember.

4, Chili sauce can choose fresh Chili sauce soaked in oil, but it is best not to use watercress Chili sauce.