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1
Cut the lamb hind leg into cubes, rinse and set aside. -
2
Sichuan peppercorns, chili peppers, green onions and salt are ready. -
3
Blanch the mutton in a pot, add onions, ginger, peppercorns, and white wine to remove the fishy smell, take it out, rinse and drain. -
4
Preheat the pan, add oil, add rock sugar and stir-fry the sugar color. -
5
Add mutton and stir-fry evenly. -
6
Add onion, ginger, chili, bean paste, chopped pepper, dark soy sauce, white wine, and salt and continue to stir-fry. -
7
Add boiling water and smear the mutton. -
8
Bring to a boil, reduce to low heat and simmer for about two hours. -
9
The mutton is tender and cooked over high heat to absorb the juice. -
10
Sprinkle in coriander to enhance the flavor and enjoy with enthusiasm.
Tips
Use less aniseed in the stewed mutton to bring out the deliciousness of the mutton as much as possible! Commonly used methods for your reference!