Ingredients: mutton (leg of lamb) 300g, auricularia auricula (100g after blanching), carrot (100g), onion (30g), ginger (8g), pepper, salt, chicken essence, soy sauce and cooking wine.

1, pour 60 ml of boiling water to soak the pepper for 20 minutes, then take out the pepper and keep the soup for later use.

2. Soak the fungus and chop it for later use; Chop carrots for later use.

3. Cut the meat off the leg of lamb and cut it into small pieces first.

Then we chop the mutton into stuffing and add pepper water while chopping. This step is the trick to remove the smell of mutton.

5._ Good mutton stuffing

6. Add chopped green onion, ginger, a small amount of cooking wine, chicken essence, salt and soy sauce to the mutton stuffing, then add two teas and a small amount of vegetable oil and stir the meat stuffing clockwise.

7. Put the prepared fungus and carrot into the meat stuffing and mix well, and our meat stuffing will be ready.