Because the sheepskin meat is tight and difficult to stew, you can stew the mutton with skin with deodorizing seasoning first, and then perform normal cooking operations, so that the skin of mutton will be stewed. The following practices are introduced:

Preparation materials: appropriate amount of mutton with skin, appropriate amount of carrot, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of mung bean, appropriate amount of dried tribute pepper, appropriate amount of white pepper, appropriate amount of winter bamboo shoots, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of red pepper, appropriate amount of green garlic seedlings, appropriate amount of chicken essence and appropriate amount of pepper

Production steps:

1.

after 2 or 2.5 hours, open the lid, scoop up the mutton with a colander, and gently insert the chopsticks to show that the mutton is rotten.

3. 2 red peppers, pedicled, seeded and deboned, and then cut into red peppers for later use. Cut the green garlic seedlings into sections for later use.

4. Pour the mutton soup, add a proper amount of pepper, red pepper and green garlic, pour the mutton and chop it evenly, add the garlic sprouts and chicken essence, and stir well to get out of the pot.

5. serve immediately.