Lamb ribs cleaned and cut into pieces, the size of personal preference. White radish hobnail block, with lamb blanching in the pot. White radish is to remove the stench of lamb, blanching water poured out. Mutton with warm water rinse, but off the sticky foam on the top, turned into a basket to drain

Open the frying pan, pour in the right amount of oil, under the dry chili, ginger and garlic cloves stir-fry. I used my own home fried oil chili, so I will not be down to dry chili pepper stir-fry.

Pour in the drained mutton and stir fry slightly.

Pour in cooking wine and soy sauce, continue to stir, and then add warm water, the amount of water with the lamb level shall prevail, put in the fragrant leaves, cinnamon, and their own home made oil chili, high heat boil.

Skim off the froth, add the right amount of sugar, first put the sugar is mainly to let the flavor of sugar penetrate into the mutton, eat a softer. Then there is the ability to get some sugar color.

Then turn on the small fire slowly stew, time basically need two hours. If you don't have enough water, be sure to add warm water and continue to simmer until the lamb is tender and chopsticks can be inserted into the skin.

Add a pinch of salt and turn up the heat to reduce the sauce. The lamb is already very fresh, so you don't need to add monosodium glutamate (MSG) to flavor it.

Complete, out of the pot.