1 white radish

condiments

verdant

3 pieces

energy

2 yuan

garlic

Half a head

Sichuan pepper

Proper amount

crystal sugar

1 block

Thick bean paste

2 tablespoons

Eight angles

two

Mircia

2 tablets

cinnamon

1 segment

Light soy sauce

2 tablespoons

dark soy sauce

1 tablespoon

mature vinegar

1?o'clock

black pepper

1?o'clock

Cooking wine

2 tablespoons

The practice of braised mutton

1.

Slice ginger, slice onion, slice onion and garlic.

2.

Radish cut into pieces

3.

Cut the mutton into pieces, put cold water in the pot, add cooking wine, a little ginger slices and a little onion slices, boil, remove and wash.

4.

Stir-fry the remaining ginger, onion, garlic and pepper until fragrant.

5.

Pour in the mutton and stir fry.

6.

Add bean paste and stir-fry red oil, then add soy sauce, soy sauce and a little old vinegar.

7.

Transfer to a pressure cooker, or directly pour appropriate amount of water, add star anise, fragrant leaves, cinnamon, rock sugar, add radish pieces, boil over high fire, and stew over low heat until the mutton is crisp and rotten and the soup is thick.

8.

Sprinkle a proper amount of black pepper before cooking. If the taste of salt is weak after tasting, you can add a proper amount of salt and finally sprinkle with chopped green onion.