Materials:

Lamb shank meat, crucian carp, stick bone, white radish, lotus root, potatoes, tomatoes, cabbage

Ingredients:

Lamb oil, jujubes, goji berries, green onion, ginger, garlic, white pepper, peppercorns, salt, chicken essence, cooking wine,

Practice:

1, lamb shank meat wash, put into the pot with water, put in the large onion section, ginger piece, boil to remove the blood foam. Put into the pot with water, put cooking wine, scallion, ginger, boil to remove the blood foam, fish out the leg of lamb rinsed with water. Stick bone cracked, the same way to blanch.

2, crucian carp, wash, put a little lard in the pot, the crucian carp pan fry a little, put cold water in the pot, put the fried crucian carp and blanched lamb shanks, stick bone, pepper, scallion, ginger. Turn the heat to medium-low and simmer for 1-2 hours.

3, will be stewed leg of lamb fish out, remove the bone meat slices spare, frying pan add a little suet, oil temperature 6 into the heat is under the onion ginger flat incense, into the slices of lamb cut into the pot sautéed flavor, add before the stew when the broth, into the Chinese wolfberry and jujube, after the boiling into the white pepper and salt, a little chicken broth, pour into the soup pot boil sprinkle with scallions can be,

4, white carrots, lotus root, potatoes, tomatoes, cabbage washed and cut up on a plate and put it away, while eating mutton and hot vegetables.

Dipping practices:

Seasoning: chili powder, small onion, garlic, millet pepper, small green pepper, sesame seeds, coriander, curd, vinegar, oyster sauce, soy sauce, Lao Gan Ma

Green and red peppers cut into small sections, chopped green onion and ginger, minced garlic, chili powder, sesame seeds, curd, peppercorns are put into a small bowl. A little oil in the pot after the heat, directly dripping in a small bowl, the flavor of various seasonings instantly came out.