Remove the main bone from the leg of lamb and blanch it in a cold water pot to remove blood stains.

2.

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

3.

Boil 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 use.

4.

Cut off the red pepper.

5.

Garlic pedicled

6.

Cut the onion obliquely, and cut the remaining 50 grams of dried pepper into sections.

7.

Put a clean pot on a high 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 minced garlic, Chili rings, dried Chili segments and Laoganma Douchi and stir-fry slightly.

9.

Add mutton, cook in cooking wine, add monosodium glutamate, soy sauce, Chili sauce and oyster sauce and stir well.

10.

Pour in fresh soup, simmer slightly, pour in red oil, put it in a pot with scallion as the bottom, and take it out on the stove.