Steps:
1, remove the main bone from the leg of lamb, blanch it in a cold water pot and remove the blood.
2. Put the leg of lamb in a soup pot, add water, onion, dried chili (200g), ginger, chives, Erguotou, star anise, cinnamon, refined salt and monosodium glutamate, and skim the froth after boiling over high fire.
3. Cook it with low fire until it is 80% rotten, remove it and cut it into strips 5 cm long and 0.5 cm thick for later use.
4. Cut the red pepper.
5, garlic to pedicel.
6. Cut the onion into oblique slices, and cut the remaining 50g whole dried pepper into sections.
7. Put the clean pot on the fire, add vegetable oil, heat it to 60%, slightly fry the mutton, and pour it into the colander to drain the oil.
8, leave the bottom oil in the pot, add minced garlic, Chili rings, dried Chili segments, and lobster sauce.
9. Add mutton, stir-fry the cooking wine, and add monosodium glutamate, soy sauce, Chili sauce and oyster sauce to stir evenly.
10, pour in fresh soup, stew slightly, pour in red oil, put it in a flat pot with green onions as the bottom, and take it out on the stove.