Potato braised mutton

Ingredients: 200 grams of lamb leg, 2 potatoes, 3 slices of ginger, 2 cloves of garlic, 5 grams of pepper, 10 ml of light soy sauce, Pixian Douban 20 grams of sauce, 5 ml of cooking wine, 15 grams of cornstarch, cooking oil

Method:

1. Cut the mutton into small pieces, use cooking wine, cornstarch, light soy sauce and serve Marinate in oil for 20 minutes. Cut potatoes into cubes and set aside.

2. Heat the pot. Add a little vegetable oil. When the oil is about 70% hot, add the Sichuan peppercorns and stir-fry until fragrant. After frying until fragrant, take out the peppercorns and discard them. Then add ginger slices and Pixian bean paste. After frying the red oil, put the marinated mutton in and stir-fry over high heat. After the mutton changes color, pour in a few drops of vinegar. Continue to stir-fry to evaporate the vinegar smell. It can remove part of the smell.

3. Put the potato pieces in. Add the water to cover the potatoes and lamb. Close the lid. Simmer until the soup reduces. Add appropriate amount of table salt. Then add light soy sauce. Stir until the soup is thick and thick.