Ingredients: 2 kg of lamb chops, Flammulina velutipes, bamboo shoots, celery leaves, Sichuan bean paste, Chongqing hotpot seasoning, Amomum tsaoko, Kaempferia Kaempferia, fennel, cinnamon, pepper, dried pepper, ginger, salt, soy sauce, cooking wine, crystal sugar and chicken powder.

Practice 1, chop the lamb chop into small pieces (I asked the butcher to chop it), soak it in clear water for about an hour, and then clean it;

2. Put the base oil in the wok. When it is warm, add the appropriate amount of pepper granules and stir fry, then add the lamb chops and stir fry;

Mutton chop hotpot

3. Stir-fry the lamb chops until the water is collected, scoop in two spoonfuls of Sichuan bean paste (this is made by my sister, and it is best to use Sichuan Pixian bean paste if you buy it), add a proper amount of Chongqing hot pot seasoning and stir well;

4, add water, because it is a hot pot, so the water volume will increase, and then add Tsaoko, Cinnamomum cassia, Rhizoma Dioscoreae Septemlobae (star anise just doesn't exist at home, so you can put some appropriately), fennel, ginger, pepper, dried pepper, 4 crystal sugar, salt (don't add enough salt at one time, you can adjust it later), soy sauce and cooking wine, and put it in a pressure cooker at 30.

When cooking mutton, you can prepare side dishes. This can be prepared according to your own preferences. I used Flammulina velutipes, soaked dried bamboo shoots and celery leaves, and didn't buy food.