Main raw materials: mutton with bones.

Raw materials for blanching: Zanthoxylum bungeanum, cooking wine and ginger

Slow-frying ingredients: Amomum tsaoko, sesame, clove, star anise, cumin, cinnamon, dried tangerine peel, fragrant leaves, pepper, garlic, scallion, leek and rock sugar.

Stir-fry ingredients: ginger, raw pepper, dried pepper, Chili oil, Pixian bean paste.

Stir-fry ingredients: cooking wine, light soy sauce and oyster sauce.

Soup-making materials: chicken essence, stock, red dates, angelica, medlar and carrots.

Practice:

1. Boil a pot of water, add a few peppers, a few slices of ginger, and a little cooking wine. After the water boils, add the diced mutton with bones and blanch it again until all the blood is removed.

2. Wash mutton in cold water for later use.

3. Cold oil in a cold pot, with spices: a little Amomum tsaoko, sesame, clove, star anise, cumin and cinnamon, some dried tangerine peel, fragrant leaves, pepper and garlic, several pieces of green onions and leeks, and a small piece of rock sugar. Turn on a small fire and stir-fry slowly.

4. Stir-fry the spices until they are fragrant, add a few pieces of beaten ginger, raw peppers, dried peppers, Chili oil and Pixian bean paste, stir-fry the red oil with low fire, then pour in the mutton, stir-fry with high fire, so that each piece of mutton is evenly stained with seasoning.

5. Pour cooking wine along the edge of the pot and stir-fry until the smell of wine dissipates. Continue to pour in soy sauce and oyster sauce and stir fry for a while.

6. Add water to the mutton and continue to cook on high heat.

7. After the fire is boiled, turn to low heat and add chicken essence, broth, red dates, angelica, medlar and carrots to continue stewing 1 hour.

8. After stewing, pour into the hot pot and add soup (boiling water) to boil and eat!