Ingredients: mutton, white radish

Accessories: day lily, fungus, coriander

Seasoning: fennel, pepper, fragrant leaves, dried Chili, cinnamon, star anise, Chili noodles, sesame oil and onion ginger.

Practice:

1, shred the white radish for later use, cut the mutton into pieces, add water in cold water, add onion ginger and cooking wine, skim the blood foam after boiling, and take it out under water control.

2, add boiling water to the pot, add mutton, add dried Chili, star anise, cinnamon, pepper, onion ginger, fragrant leaves, fennel, boil over high fire, simmer for 30 minutes, and skim the sheep oil halfway for use.

3. Burn the pot for the second time, pour the bottom oil, stir-fry the shredded white radish for a while, add the day lily and fungus, cook the cooking wine, pour the mutton with the original soup, season with salt and white pepper, pour it into the hot casserole, and skim a little parsley.

Pour the same amount of sheep oil and salad oil into the pot, heat it, and pour it on the Chili noodles to make chili pepper with sheep oil.