We need to prepare some leg of lamb, some dried peppers, hot sauce, white radish, carrots, cinnamon, aniseed, white pepper, medlar, chicken essence, salt, minced garlic, tsaoko, onion, ginger slices, red dates, soy sauce, oil and cooking wine. First, wash the leg of lamb and cut it into pieces, carrot and radish, and add some water to the pot to boil. Then put the mutton pieces in, add some cooking wine and stir-fry for a few minutes, add some soy sauce and stir-fry until it becomes discolored, then put the mutton in a casserole, add some fragrant leaves, tsaoko, cinnamon and aniseed, add appropriate amount of water, boil over medium heat, then skim off the floating foam, add appropriate amount of salt, medlar, red dates, white radish pieces, carrot pieces and white pepper, and cover the pot and stew for about 50 minutes.

The secret braised mutton needs to prepare some tenderloin with fat, a potato, onion, dried carrots, mushrooms, some Pixian bean paste, beer, yellow wine, braised soy sauce, ginger, green onions, fragrant leaves, dried seaweed and salt. Firstly, dry seaweed and dried mushrooms are washed and soaked. Cut the tenderloin into pieces and put it down to cook. Add some yellow wine and cook for three or four times. Stir-fry shredded onion until fragrant, and add Pixian bean paste. When frying, the fire must not be too big, otherwise it will be easy to fry. After the red oil is fried, put the mutton pieces into the pot and continue to stir fry, then add some soy sauce, cooking wine and vinegar. You can move the mutton into the stew pot in about three minutes, add some mushrooms, shrimps, onions, ginger, cigarettes, beer and water, and change it to.