1, the preparation of materials: naan, sheep even bone meat, carrots, leather teeth, dry red chili, grass fruits and leaves, cumin, chili sauce, salt, chicken essence, oil, ginger, onion, cooking wine, wet starch.

2, the mutton cut into the same size section, carrots cut into large pieces, skin teeth cut into large pieces, keep some and then cut into silk.

3, the pot is heated, the oil temperature 7 into hot, add the lamb bone meat.

4, stir-fry over high heat, add ginger, onion and chili sauce, fruits of grass, sesame leaves, cumin continue to stir-fry.

5, add dry red chili, add wine, then add carrots, pi yangzi, stir-fry over high heat.

6, stir-fry over high heat.

7, add water, boil over high heat.

8, cover and change to low heat and simmer for about 1 hour until the meat is crispy, pick up the spices and green onions and ginger.

9, cooked lamb bone meat often taste add a little salt, chicken seasoning, cut the naan into several pieces, placed in the cooked lamb bone meat pot, slightly cooked, so that the naan fully flavored.

10, the naan fish up to plate.

11, and then fish out the lamb bone meat on top of the naan, with wet starch to the lamb broth juice, poured on the naan of the lamb chops sprinkled with shredded piYaoZi on the good.