1. A moderate amount of lamb leg.
2. Cut small dices.
3. Appropriate amount of cold water in the pot, cooking wine, mutton cold water pot is enough to remove blood.
4. Wash twice with warm water to wash off the foam.
5. Wash the diced lamb in water.
6. Dried red pepper, rock sugar, pepper, ginger onion.
7. Heat a proper amount of oil in the pot, add ginger, shallot, pepper, rock sugar and fry until fragrant, and then add dried red pepper and fry until fragrant.
8. Put the good diced lamb into the stir fry a few times.
9. Half a spoon of soy sauce.
10. A spoonful of oyster sauce.
11. Stir fry evenly.
12. Appropriate amount of water, because it takes 40 to 50 minutes to simmer, so the water should be sufficient, avoid adding cold water during the simmering process. Bring to a boil first, simmer over medium and small heat.
13. When the pan is boiling, cut the carrot into pieces with a hob.
14. When simmering for 30 minutes, add diced carrots and some salt.
15. Simmer on low heat for 20 minutes, the soup is thick and the meat rotten.
16. Add a spoonful of Pixian bean paste and stir fry to add color and flavor.
17. Sprinkle a little pepper and turn off the heat. Garnish with millet pepper and chopped chives.
18. Finished product.
19. Finished product.
20. Finished product.
