2 leg of lamb, 200g dried bean curd.

condiments

Appropriate amount of oil, salt, pepper powder, sugar, soy sauce, vinegar, cooking wine, onion, aniseed, monosodium glutamate, fragrant leaves, ginger and garlic?

Exercise:

1. Soak dried beans in warm water until soft.

2 legs of lamb cut into pieces.

3. Cut the onion into chopped green onion, slice the ginger, mince the garlic, and prepare the fragrant leaves and aniseed.

4. Hot oil pan, add mutton and stir fry.

5. Add star anise and fragrant leaves and stir-fry.

6. Add chopped green onion and ginger slices and stir fry.

7. Add appropriate amount of pepper powder and stir well.

8. Pour in the right amount of soy sauce and mix well.

9. Add the right amount of sugar and mix well.

10. Pour in proper amount of vinegar and mix well.

1 1. Pour hot water instead of mutton.

12. Pour in a proper amount of cooking wine.

13. Bring the fire to the boil and skim off the floating foam.

14. Add dried beans.

15. Cover and stew for about 20 minutes, turning the cover several times in the middle.

16. When the soup is almost harvested, add a proper amount of salt to taste.

17. Finally, add minced garlic and monosodium glutamate and mix well.

skill

Add more water, and the dried bean curd must be stewed to taste.

Mutton can also be blanched in advance before frying.