2. Burn the oil until it just smokes (don't be stingy with your oil), turn off the fire to a minimum, and add the chopped mutton. Blow it up ~!

3. When the mutton comes out of the water, adding ginger can adjust the fire appropriately to achieve the purpose of drying the mutton.

4. When the water is dry, you can see the oil immediately (the difference between oil and water: after the meat is put into the pot 1 minute, you can see the white foam, that is, water, and when the foam is gone, you can see the oil at the bottom of the pot).

5. When you see the oil, turn off the fire to the minimum, pull the meat to the side of the pot, add the raw Chili noodles to fry, and then you can stir fry, so that every piece of mutton can stick with Chili.

6. Then, add pepper, aniseed, cooking wine, onion foam and garlic foam and continue to stir fry.

7. When you smell the fragrance, you can get water. The amount of water is that you can soak 80%-90% of mutton in water.

8, the last is stew, the fire is the smallest, be careful with the dry pot, and you can cook it when the water is dry.

I quit. What to do next? Every weekend, my wife and I buy 2 Jin of mutton, which is enough for five days. What we have to do when we come back from work every day is:

1. Cut 1 tomato, 1 potato and 1 carrot, and prepare onions, garlic and leeks.

2, it is no different from the usual cooking, onion, garlic, then potatoes, carrots, tomatoes fried. Stir-fry until 6-cooked, add mutton and minced meat (depending on personal appetite), continue to stir-fry, mix well, add a little water to boil (similar to making soup), and stew until 9-cooked.

3. After boiling 1 min, add water for the last time. The amount of water this time depends on the number of people and the amount of food eaten, but it should not be added too much, otherwise the soup will be diluted and tasteless. After the water is boiled, add the leeks and turn off the heat.