1. Prepare lamb legs, onions, ginger, garlic, salt, bay leaves, cinnamon, cumin, Sichuan peppercorns, star anise, nutmeg, dried chili peppers, etc.

2. Wrap all the spices in gauze and wash them.

3. Wash the onions, ginger and garlic, slice them into slices, put them into a stew pot, add the spice bag and water, and bring to a boil over high heat.

4. Add dried chili peppers and mutton leg pieces, simmer over medium heat for 2 hours, add salt and serve.

Tips

1. Add salt after turning off the heat. If salt is added too early, the protein in the lamb leg will solidify and the lamb will be hard.

2. Lamb legs need to be soaked in clean water to remove blood, and the water should be changed three times during the soaking process.