Freshness: green onion, ginger, garlic, yellow wine, star anise, peppercorns, Cao Guo, coriander, Chen Pi, dried orange peel and so on.

Flavor enhancers: salt, pepper, soy sauce, chicken essence, vinegar, sugar, dark soy sauce, cooking oil, etc. In addition, ingredients that help deodorize lamb include: hawthorn, orange peel, sugar cane, green beans, red dates, etc.

Note

Pay attention to removing blood water. Lamb to remove blood water can be used to cut small pieces and then immersed in water in order to half an hour to change the water, change 3-4 times is appropriate.

Lamb itself contains a large odor that will remain if not cooked properly. Therefore, the choice of seasoning is especially important when cooking lamb.

Note that lamb is blanched in a pot with cool water and seasoned. Blanching with cool water in the pot is better than hot water to remove the fishy flavor, add ginger, pepper, star anise and other seasonings, the deodorization effect is better.