I. Ingredients used:

1000g of lamb shank meat (with bone and skin) 3 carrots 1 large piece of ginger 1 large onion 10 cloves of garlic

4 cilantro 10 dried chilies 1 tablespoon of peppercorns 1 tablespoon of cumin 1 tablespoon of coriander 5 slices of coriander cumin 1/2 tablespoon of ground cumin

Shannai (shagang) 1 piece of clear oil hot pot base 150g of beer 500ml of soy sauce 1 tablespoon of soy sauce Peanut oil 3 tablespoons

Two, the practice:

1, prepare the main ingredients.

2. Rinse the lamb in water for 30 minutes until clear (change the water several times during the process).

3, ginger cut thick slices, carrots peeled and cut into large pieces, green onions cut diagonally into sections.

4, put enough cold water in the pot, put the lamb into the pot, boil and blanch for 1 minute, and then fish out to wash and drain.

5, put vegetable oil in the pot, small fire, oil hot, in turn, the next pepper, dry chili pepper stir fry, and then put the hot pot base material fried for 1 minute.

6, put green onions, ginger, garlic, sesame leaves, cumin, sannai fried flavor.　

7, put lamb, season with soy sauce and stir-fry for 2 minutes.

8, put all the ingredients into a casserole dish, fill with beer, open high heat to boil (if not no meat to add some water).

9, change to low heat, cover and simmer for 90 minutes (flipping halfway).

10, the lamb separately clamped to a clean frying pan, and then strain all the soup from the casserole into the pot.

11: Add the carrot chunks to the pot and simmer over medium-low heat, covered, for 15 minutes (taste for salt), season with cumin, and turn off the heat.

12, part of the cilantro into the bottom of a large bowl, topped with lamb and soup, topped with a little more cilantro, that is.