2. Put the bought lamb brisket in hot water, boil the dirty things in the mutton, cook until the water surface floats with a layer of foam, and then pick it up.
3. Put the drained mutton into a dry pot and bake it until it is oily, then pick it up and wash the pot. After the above two steps, mutton has no shy smell.
4, add a little sheep oil to the oil pan, saute garlic, ginger, scraped skin, red dates, fragrant leaves, pepper and star anise.
5. Stir-fry the processed mutton in the oil pan. Stir-fry and pour in half a bowl (about 150ml) of white wine.
6. After drinking, mutton will become delicious.
7. Pour the mixed seasoning of fermented bean curd, pillar sauce, noodle sauce, peanut butter and chicken essence into the pot for stewing!
8. To make mutton delicious, in addition to seasoning, add a little rock sugar.
9. In another pot, make soup with bamboo and rattan, radish, horseshoe and candied dates. Authentic mutton pot should put some angelica. Use carrot horseshoe juice instead, it will be more moist. And the skin scraped off the capsule is added, so it won't burn. Stew in the pot for about an hour and a half.