1. Tonic in autumn.
2. The ingredients are ready.
3. After the lamb is soaked in water, clean it and put a proper amount of water, add cinnamon, orange peel, and cooking wine to a pressure cooker and simmer for 15 minutes.
4. The stewed lamb is boned and sliced after cooling.
5. Saute the garlic grains with vegetable oil.
6. Put the lamb slices in the oil pan to burst out the aroma.
7. Add the dark soy sauce, pour into the original soup and bring to a boil.
8. Simmer over low heat until the juice is rotted and thick, add appropriate amount of dried chili, salt, and green garlic leaves.
9. delicious.
Tips:1. Choose lamb with skin, and remove the fish before stewing.
2. The stewed mutton oil is fragrant, pour into the original soup and simmer over a low heat until the juice is thick.
3. Green garlic is essential.
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