1, ingredients

2 kg of lamb leg and lamb chops, potato 1 piece, hand-rolled powder (according to the amount you eat), onion 1 piece, sweet pepper 1 piece, carrot 1 root.

2. Condiments

Salt, chicken essence, tsaoko 1 split with a knife, fennel 3 tsps, nutmeg 1, star anise 1, pepper 3 tsps, cinnamon, kaempferia kaempferia 3 slices, ginger 1 split with a knife, fragrant leaves 3 slices, onion 2 slices, onion, ginger, garlic slices, garlic slices, garlic slices, garlic slices, garlic slices, garlic slices, garlic slices.

3. soak the mutton to remove the blood, wash it and chop it into small pieces, cut the potatoes and fry them for later use, cut the garlic seedlings into pieces, shred the onions, cut the bell peppers into sections and roll the powder by hand for later use.

4. Put mutton, fennel, Amomum tsaoko, nutmeg, fragrant leaves, pepper, star anise, cinnamon, kaempferia kaempferia and ginger into a seasoning bag, add onion and 65,438+0 tbsp cooking wine, boil over high fire, skim the froth, cook for 2 hours on low fire, and then take out the meat for later use.

5. Put oil in the pot. When the oil is hot, add a spoonful of Pixian watercress, stir-fry red oil with low fire, add onion, ginger, garlic slices and dried Chili onion, stir-fry until fragrant, add mutton, soy sauce and soy sauce, stir-fry until the color is the highest, add cooked mutton soup, add rock sugar when all ingredients are not in use, and pour potato pieces. When the fire boils, turn it down.