The key is to stew slowly on a small fire for more than two hours, then you can cook rotten.

Materials: 2kg of lamb, green onions, dried chili peppers, ginger, peppercorns, cinnamon, sesame seeds, star anise, pepper, salt, coriander, green onions, moderate.

Practice:

1, buy fresh mutton, good bones and meat, cut 2cm size, do not cut too small, mutton will shrink, cut mutton can be soaked in cool water, soak the blood.

2, cool water under the lamb, and so the water boiled after skimming off the foam, and then under the seasoning, if the lamb is fresh enough to not have to blanch, so that out of the flavor is better, if blanching second hot water under the lamb, skimming off the foaming lamb, plus red pepper, ginger, scallion, red pepper is good to take a little spice, the lamb is eating a slightly spicy feeling.

3, find a clean piece of gauze, wrapped in anise, cinnamon, sesame leaves, pepper, with a rope to tie the gauze, down the pot.

4, ground pepper and salt add a good lid, small fire slowly simmer for two hours and then out of the pot, if you feel too much soup can be a big fire under the soup.