Material: one sheep's lumbar fossa

Accessories: onion segments, ginger slices, fragrant leaves, angelica dahurica, Amomum tsaoko, Amomum villosum, nutmeg, fennel, pepper, clove, astragalus root, dried pepper, yellow wine, salt, garlic, soy sauce, cooking oil, sesame oil, clear water, leek, millet pepper, cumin and chrysanthemum morifolium.

Steps:

1, put the seasoning in the box cover and set aside. Slice onion and ginger. Cut the millet pepper into red pepper rings, and cut the garlic into two-thirds coarse powder for later use.

2. Put another third of garlic into the garlic jar, add salt and mash it into mud. Mash into mud and add a little cold boiled water to make garlic juice for later use.

3. Cut the lamb chops between each rib with a knife. When cutting, the whole lamb chop can be rough or fine from the middle, depending on your own preferences.

4. Put the cut sheep into boiling water and cook for 5 minutes, then take it out. In addition, boil the lamb chops with water, add the onion, ginger and three small peppers, add yellow wine to the pot, and cook on medium fire 1 hour. Then add the material box and dried tangerine peel and cook for 15 minutes. Boil for 15 minutes and then take out the material box.

5. After taking out the material box, add appropriate amount of salt and cook for another 40 minutes on low heat. It is best to cook for two hours before and after cooking to make the meat soft and rotten and the soup thick.

6. Put the cooked meat into the dish (you can mix some vegetables with clear fire or eat them alone. I have some bitter chrysanthemums.

7. Then add cooking oil and a little sesame oil to another pot. Add minced garlic to the pot and stir fry over low heat. The minced garlic is slightly Huang Shi. Add red pepper rings, cumin and shallots and stir fry.

8. Stir-fry the materials, then add appropriate amount of soy sauce to cook and adjust to juice. Then pour the prepared juice on the lamb chops.