1. Prepare 750 grams of lamb leg, cut into 2.5 cm cubes, blanch in water and set aside.
2. Wash a carrot and cut into dices of the same size for later use
3. Minced green onion and ginger
4. Put the blanched mutton into the pot and stir-fry. When the mutton oil comes out, add the cooking wine, green onions, and minced ginger to stir-fry, then add the seed salt, red pepper, salt, and soy sauce, then stir-fry, pour in Boil the meat with plain water, bring it to a boil, and simmer it slowly. After about fifteen minutes, the soup will tighten, turn off the heat and serve.
5. Make up for self-grown and self-cooled red peppers
6. Spicy, the seed salt removes the mutton smell, soft and delicious, isn't it delicious?
