I just want to say: The wife is too delicious..... My son and I agreed that I have never eaten such delicious lamb. ????????????
First, the sheep's wolfberry is soaked for 2-6 hours, and the water is changed in the middle. Bleeding water is said to also remove astringency. Finally control the water. From the oil pan, sautéed scallions, ginger and garlic, dried chilies, stir fry for 1 minute, pour the cooking wine, soy sauce, I also put the Jiangxi red line pepper sauce. Stir fry evenly, add boiling water, and smear the lamb scorpion.
Adding water to the sheep's scorpion, this water is less. I added some water and forgot to take pictures. Adjust the salty, it is a little bit more salty than the usual dishes. After the fire started, turn to a small fire for 1 hour. (I said the small fire refers to the fire in the middle)
After 1 hour, add green onion, 3 grains of garlic, 1 octagonal, 1 small section of cinnamon, 2 pieces of fragrant leaves, 20 pieces of pepper, 2 pieces of white peony, 1 of hawthorn, and 1 of soybean meal. If you feel that it is not hot enough and salty, you can add dried chili and salt at this time. Continue to the fire and turn to a small fire for half an hour.
Put a little soup in the fire and put it into the green peppercorns. Mix well. Sprinkle a layer of cumin powder before the pot and mix well. Surrounded.
It’s so delicious that I can’t stop.
I used the Sichuan green pepper, which is strong in flavor. Pepper is very important in this dish.