Ingredients: mutton balls, chicken loin, ginger slices, garlic, dried peppers, green peppers and coriander.

Seasoning: cooking wine, star anise, oil consumption, bean paste, steamed fish and soy sauce, fresh dew and sugar.

1, sheep pill, chicken loin changed to knife and blanched. After the valve outside the sheep ball is removed, it is cut into two valves from the middle and then changed into a cross. After changing the knife, pour a proper amount of water into the pot, add cooking wine and ginger slices, and then pour the mutton and chicken tenderloin into blanching water.

2. After the water is boiled, take out the sheep balls and chicken kidneys. At the same time, the auxiliary materials will be changed into knives for standby. Peel garlic, cut ginger into pieces, pat flat with a knife, cut green and red peppers into circles, and cut parsley into sections.

3. Pour oil into the pot, first add ginger and garlic, then add star anise and dried pepper. Add appropriate amount of water when the auxiliary materials are fried to golden brown. After baking for a period of time, add oyster sauce, bean paste, steamed fish sauce, fresh dew and white sugar in turn, and then adjust the fire to cook the juice evenly.

4. Pour the lamb balls and chicken loin into the pot and fire. When the mutton balls and chicken loin are boiled, turn to low heat to taste.

5. When the water in the pot is dry, add the pepper ring and stir-fry for a few times before taking out the pot. In this way, the roast chicken waist with mutton balls with good color and fragrance is completed!