Main ingredient: 400g of bone-in lamb

Accessories: 10g of milk, 1 stalk of celery, 1 carrot

Seasonings: 2 green onions, 2 slices of ginger, a pinch of peppercorns, 1 tbsp of fennel, 1 tbsp of pepper, 1 tbsp of salt, ? tbsp of chicken broth, 1 tbsp of vinegar, 1 tbsp of soy sauce, chili oil, sesame oil

Methods

1, chop bone-in lamb into two inches wide and five inches long, soaked in water, green onion, ginger, celery are chopped, carrots cut into thick slices to be used;

2, take a small bowl, green onion and ginger, soy sauce, vinegar, chicken essence, pepper, salt, sesame oil with a bit of water into a juice;

3, add water to the pot, soaked mutton put it in, with a high fire boil, skimmed off the froth, and then put in the prepared green onion, ginger, carrots, fennel, flowers, and so on, then put in the prepared green onion, ginger, slices, fennel, flowers, carrot slices, fennel, peppercorns, milk and cover the pot, turn into a small fire to cook until the meat is rotten until the pot and then add salt, chicken essence, the meat out into the plate, eat dipped in the sauce.