Potatoes (3)

Hand-rolled flour (moderate)

Onion (half)

Red chili (moderate)

Green chili (moderate)

Ginger (moderate)

Scallion (moderate)

Icing sugar (moderate)

Green garlic mustard (moderate)

Cassia seeds (moderate)

Yellow sauce (appropriate amount)

Cao Guo (1)

Cardamom (1)

San Nai (3 slices)

Aroma Leaf (1 slice)

Cumin (appropriate amount)

Pepper (moderate)

Anise (1)

Gui Peel (1)

Materials Wine (moderate)

Pixi County Bean Paste (moderate)

Pixi County Bean Paste (moderate)

Pixi County Bean Paste (moderate)

Pixi County Bean Paste (moderate)

Pixi County Bean Paste (moderate)

Pixi County Bean Paste (moderate)

Long soy sauce (appropriate amount)

Soy sauce (appropriate amount)

Black pepper (appropriate amount)

1. buy lamb chops, buy chopped up, after soaking in water, half an hour to change the water;

2. ready marinade;

3. poured into a cloth with a fine mesh to do the material package;

4. Tighten the package;

5. blanch, blanching to some wine;

6. Sheng out of the standby;

7. re-boil a pot of water, into the mutton chops, into the package, scallions, wine, after the high-fire boil, simmering on low heat for 2 hours;

8. two hours of the child out of, stay in the soup standby;

9. simmering mutton, the beginning of the Preparation of ingredients, cut taro block;

10. hand-rolled powder hot water blanch, into the cool water soak;

11. fried taro fast child;

12. cut onion;

13. garlic sapling cleaned and cut into pieces;

14. oil heat into 1 spoon Pixian Douban (3 spoons of oil), stir fry the red oil, into the onion, ginger and garlic pieces of dry red chili peppers onions;

14.

15. into the stewed lamb chops soy sauce soy sauce, soy sauce, stir-fry evenly, add lamb soup;

16. into the end of the lamb soup over all the material;

17. into the taro block;

18. put sugar;

19. let go of the rolled powder;

20. put red pepper, salt and black pepper, green garlic mustard after the pot.