Ingredients

Lamb 2 pounds white radish half carrot 1 carrot 5 cloves of garlic 1 piece of ginger 1 section of green onion 20 pieces of dried chili pepper 20 pieces of pepper 20 pieces of star anise 2 pieces of fruits of the grass (if not available can be left out) 3 slices of spices cinnamon 1 small piece of cinnamon Seasoning: 1 tablespoon of cooking wine (15 ml) Fortune Flavored Black Bean Sauce 4 tablespoons (60 grams) 1 tablespoon (15ml) dark soy sauce 2 tablespoons (30ml) light soy sauce 1 teaspoon (5ml) rice vinegar 1 teaspoon (5g) sugar

How to make this dish

1) Wash the mutton and cut it into 3-cm pieces. Peel the white radish and carrot and cut into pieces the size of the lamb. Tap the garlic with a knife to break it up, peel the ginger and cut it into slices, and cut the scallions into segments and set aside.

2) Place the peppercorns, star anise, grass nuts, allspice and cinnamon in a seasoning packet or seasoning box.

3) Pour water into a pot and heat it to boiling over high heat, then add the lamb cubes, cook for about 2 minutes, then skim off the floating foam, and fish out the lamb to rinse the foam on the surface of the meat with water. Pour off the water in the pot and don't. (At this point, boil a pot of water)

4) pot of oil, high heat until 70% hot, add garlic, green onions, ginger and dried chili, stir fry the aroma, pour in the mutton, pour in the wine, and then add the black bean sauce, soya sauce, soy sauce, rice vinegar and sugar stir fry and mix well, so that each piece of meat can be evenly colored.

5) Put a pot and pour boiling water (not cold water), the height of the water is 3 times the height of the meat surface. Then with the soup and meat, a different pot, soup pot casserole can be. Heat on high heat until the soup boils again, use a spoon to skim off the froth, put the packet (

6) and then add the radish pieces, do not change the lid, continue to stew for 15 minutes. Taste the soup and meat, if not salty enough, put a little bit of salt to taste.

Tips

**This spicy stewed lamb can be served as a regular meat dish with a staple such as rice or steamed bread. You can also put the pot on an induction cooker after it is done and simmer it continuously on soup heat, and eat it as a hot pot, prepare some of your usual favorite vegetables and shabu-shabu in it, it is very delicious.

**If serving as a hot pot, I suggest also soaking some sweet potato flour in advance, softening it, and then shabu-shabuing it in the soup.

**I suggest choosing lamb shank meat, which is both fatty and flavorful to cook and soft and tender.

**Many people do not like to eat mutton, mainly for fear of mutton stench, according to this practice, stewed mutton and soup, there is not the slightest stench, may wish to try.

**Mutton has the effect of replenishing the deficiency, getting rid of cold, replenishing blood and appetizing, make such a pot of mutton, in the cold winter for yourself and your family to supplement the bar, and the taste is quite unbeatable. This is a dish I highly recommend!!!!

**Fulinmen's Flavored Black Bean Sauce is a very important seasoning for this dish, and it is not recommended to omit it. If you can't get it, try it with Lao Gan Ma's black bean sauce as well.