stir-fried mutton for seasoning. Put oil in the pan, add dried red pepper, pepper, cinnamon, fennel, angelica dahurica, fragrant leaves, ginger slices and onion segments, stir-fry with low fire to give a spicy flavor, add mutton pieces, stir-fry with high fire, pour a proper amount of yellow wine along the edge of the pan, continue to stir-fry the pan and add oil, turn to low heat after the oil is hot, add dried pepper and minced garlic, and transfer to the pan after the fragrance bursts. Pour out the first water, pour the mutton into the pot again, add water, and the amount of water must be over the mutton. At the same time, add the white radish, boil it over medium heat for 15-2 minutes, take out the white radish and discard it. (Note that white radish is only used to remove the smell here) Add star anise, cinnamon, dried pepper, pepper and white wine and stir well, then add bean paste and soybean paste, stir well, add soy sauce and soy sauce, and finally add broth. If you don't have it, you can use boiled water, just don't have mutton.

Put sugar in the oil to improve, put Xu bean paste, stir-fry the above seasoning until yellow, stir-fry the mutton "Wash the Meat" until yellow, add a little soy sauce (do not put soy sauce for fear of blackening), stir-fry for five minutes, add boiling water, reduce the heat for ten minutes, and do not uncover the lid. Before taking out the pot, put salt, chicken essence and onion paste, stir-fry the red oil, and then add onion, ginger and garlic slices.

after the mutton is sauté ed, add water, put it in a spice bag, cover the pot and stew until cooked. 1 piece of dried tangerine peel, 1 piece of ginger, a little coriander, a little fennel and dried red pepper. The light yellow color lies in long-term stewing! Obviously, how to stir-fry mutton is definitely not of that color. You must add water and simmer it, so that the milk fat can float to the top. In order to achieve faster results, mutton can be fried or fried first, which means that the food is treated with oil or fried or fried first, then added with seasoning and water, and the fire is soft and rotten, while the soup is less and rich. Braised cooking techniques can be divided into "yellow braised" and "red braised".