Materials: mutton, cooking wine, rock sugar, Lao Gan Ma spicy sauce, ginger, scallion white, dried chili peppers, Chen Pi, dried lotus root, dried figs, jujubes, garlic, peppercorns, sesame leaves, cinnamon, anise, grasshoppers, cumin, dark soy sauce, oyster sauce, light soy sauce, salt and so on

Methods:

3, add the right amount of old soy sauce, stir fry evenly color, then add the right amount of soy sauce, oyster sauce, dried lotus root, dried figs, jujubes continue to stir fry evenly

4, a one-time addition to diffuse all the materials of the boiling water

5, high heat boil, turn to medium-low heat stew 1-2 hours, stew until the meat is rotten soup incense, add a little salt seasoning can be

Tips:

1, the best choice of lamb fat and thin, slightly with the bones. Sheep meat, fat and tender delicious, small stink

2, a variety of ingredients can be their own collocation, spices, dates, etc. can be part of the removal of mutton unique stink, please add discretion

3, stir-fried mutton, while hot sprayed into the wine, the alcohol by the heat of evaporation at the same time, you can take away some of the unique stink of mutton, the old soy sauce is only in the food by the heat of the food to hang on to the nice color!

4, stewing meat, it is best to add enough water at once, do not add water halfway (really can not, add boiling water), otherwise the taste will be greatly reduced

5, seasoned salt is best to put the last, so as to avoid the meat tightening, should not be stewed, spicy sauce, soy sauce, soy sauce, oyster sauce, salt are salty, please pay attention to the amount of money, so as not to be too salty.