1

Boned two legs of lamb and put them in a cold water pot.

2

Cook over high fire to remove blood stains from the meat.

three

Take out the leg of lamb, put it in a warm water basin, and wash off the dirt on the surface.

four

Seasoning is ready, you can add materials and dosage according to your own preferences. Mutton is warm, try to put as little pepper and star anise as possible.

five

Put the leg of lamb and seasoning into the casserole and pour in some hot water.

six

Slow fire stew

seven

Just cook until you can easily stick it out with chopsticks. You can put salt or not at this time.

eight

Take out the mutton, cool it, put it in a bag and store it in the refrigerator.

nine

Let it cool, slice it and dip it in pepper and salt.

10

So tender.