3. Add Jiang Mo and minced garlic, stir-fry with pepper and dried Chili.
4. Add a proper amount of water to the pot and bring to a boil.
5. Add cinnamon, cooking wine, soy sauce, pepper and vinegar and cook for half an hour.
6. Add carrot pieces and cook until soft. Add salt and chicken essence and serve.
Mutton (fat and thin)15000g.
Seasoning: 250g of ginger, 50g of cinnamon, 50g of clove, 40g of tsaoko, 50g of red yeast100g, 0g of salt10g, 50g of sesame oil, 20g of cooking wine, 50g each.
Production method editing
1. Take a small pot, add a little water, put Redmi into the pot, bring it to a boil with low heat, and after Redmi is dissolved, turn off the fire and let it cool;
2. Chop the mutton, scrape and wash it, and drain it;
3. Wipe the cooked red rice water on the meat;
4. Then put it in a pot, add water (preferably without meat), refined salt, cooking wine, ginger (beaten pine) and spices (wrapped in cloth with Tsaoko, cinnamon, cinnamon, pepper and clove), boil over high fire and simmer over low fire;
5. Take out the rotten meat, drain the water, remove the bones, put sesame oil on the skin and let it cool;
6. After cooling, change the knife and plate, and serve. After the fire is boiled, simmer it with low fire to avoid boiling the meat.