1, wash mutton or lamb chops and blanch the blood with boiling water;

2. Put vegetable oil in the pot, add sugar and cook until it is brown, stir-fry the mutton to the highest color and pour it into the casserole;

3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili;

Star anise, pepper, licorice, cinnamon, fennel, dried tangerine peel and sand.

Seed, clove, hawthorn, jujube and medlar are put into a casserole l,

Put a spoonful of post sauce (no need to put it);

4, simmer for an hour or two, before eating, you can add carrots, white radishes, potatoes, gluten and so on.

Braised mutton hot pot soup is rich in color, crisp and not rotten. Eating in winter can not only enjoy the fun of gathering around the stove, but also nourish and strengthen the body, generate heat and avoid the cold.

Braised mutton hot pot is fat but not greasy, and the soup is red but not spicy, which is original. Dizzy Bian Xiao speaks a bit like an old Chinese doctor. But for delicious food, look at the tips-how steel is tempered and how saliva is produced!

Braised mutton has many things, such as temperature, auxiliary materials, ingredients and eating methods. Some old diners concluded that braised mutton is "chewy, crunchy and rotten when chewed, and tastes good in one bite". I feel relaxed and happy after drinking a spoonful of fresh soup.