Prepare:
1. Chop the mutton and wash it with warm water (for use).
2. Add salad oil to the pot, heat it, add ginger, star anise and dried Chili, and then add washed mutton and stir fry.
3. After the mutton is stir-fried until the color turns white, add cooking wine and soy sauce, and add some sugar and vinegar to refresh it. Stir-fry a few times, add boiling water, and the water will overflow the mutton.
4. Stir-fry the hot pot bottom material with oil, pour it into the mutton soup pot, boil it with high fire and simmer it with low fire. Add white radish and tofu fruit when it is rotten. Raw materials:
Two kilos of lamb chops, chopped in boiling water to remove foam, one and a half kilos of white radish, diced, one kilo of Agaricus blazei, one spoonful of five-spice powder, ten pickled peppers, chopped, eight dried and spicy, and cut into sections. More than 20 pieces of Zanthoxylum bungeanum, 2 tablespoons of bean paste, 5 pieces of lobster sauce 1 tablespoon, garlic, crushed with a knife, sliced with ginger 1 piece, 3 tablespoons of cooking wine, and appropriate amount of salt.
Exercise:
1, put oil in the pan and heat it to 50%. Add bean paste, pickled peppers and dried peppers and stir-fry until the fragrance is overflowing.
2. Stir-fry the spiced powder, garlic, ginger slices, lobster sauce and pepper for half a minute.
3. Add soup or water and cooking wine. Pour into the saucepan, add the lamb chops, bring to a boil, cover and stew for two and a half hours.
4, add radish, salt, and simmer for 20 minutes.