Accessories: 200g scallion, onion (yellow skin)/0/00g kloc, 50g pepper (red and sharp).

Seasoning: vegetable oil 50g salt 20g monosodium glutamate10g oyster sauce 8g soy sauce 5g cooking wine 20g? Chili sauce10g liquor150g? Douchi 50g garlic (white skin)100g ginger 200g? 200g shallots and 250g peppers (red, sharp and dried)? Star anise10g? 5 grams of cinnamon and 25 grams of Chili oil.

Steps:

1. Remove the main bone from the leg of lamb, blanch it in a cold water pot, and remove the blood stain.

2. Put the leg of lamb into a soup pot, add clean water, onion, whole dried pepper (200g), ginger, chives, Erguotou, star anise, cinnamon, refined salt and monosodium glutamate, boil over high fire, and skim off the froth.

3. Cook it with low fire until it is 80% rotten, take it out and cut it into strips 5 cm long and 0.5 cm thick for later use.

4. Cut the pedicled red pepper.

5. garlic is pedicled

6. Cut the scallion into oblique slices, and cut the remaining 50g whole dried pepper into sections.

7. Place the clean pot on a strong fire, add vegetable oil, heat it to 60%, slightly fry the mutton, and pour it into a colander to drain the oil.

8. Leave the bottom oil in the pot, add garlic seeds, pepper rings, dried pepper segments and lobster sauce, and stir-fry slightly.

9. Add mutton, cook the cooking wine and stir-fry, add monosodium glutamate, soy sauce, Chili sauce and oyster sauce and stir well.

10. Pour in the fresh soup, stew it slightly, pour in the red oil, take it out of the pan and put it in a flat pan with green onions as the base, and serve it with a stove.