Cooking Steps

1. 

   Step1:Sheep's hind legs. Bone removal.

2. 

   Step2:Cut into 2 cm square pieces. Rinse with cold water and grasp with hands. Wash out the blood.

3. 

   Step3:Boil the water. Quickly pour the mutton into the water. Blanch it out. Use boiled water. It's because the skin of meat shrinks rapidly when it meets boiled water. Lock the internal gravy. It tastes fresh and tender.

4. 

   Step4:After the meat is blanched, pour in cooking wine, pepper powder and water soaked in mushrooms. Marinate for 10 minutes.

5. 

   Step5:Sliced scallion, ginger and garlic. Sliced hot pepper.

6. 

   Step6:Heat up the oil. Pour in the onion, ginger, garlic and pepper. Burst out the fragrance.

7. 

   Step7:Pour in the marinated mutton. Stir quickly.

8. 

   Step8:Extra soy sauce. Old soy sauce. A little Pixian bean paste. Add a little sugar. Stir fry until colored.

9. 

   Step9:Pour in boiled water, wolfberry and Astragalus. These two traditional Chinese medicines can nourish Qi and blood and build the spleen and stomach. It's very good with lamb.

10. 

    Step10:The fire broke out.

11. 

    Step11:Another pot. Fry the cut potatoes and carrots in oil. Fry until both sides are brown. Make sure it's on fire. Fry it when it's hot enough. Don't fry.

12. 

    Step12:Pour the fried potatoes, radishes and mushrooms into the basin.

13. 

    Step13:Pour the previous mutton soup into the basin. Light the fire for 30 minutes.