First, prepare a large piece of mutton with skin. This mutton had better be stripped from the leg of lamb. It is best to choose old goat stew. Cut all the leg of lamb into pieces of uniform thickness. Use a piece of fat on your leg as sheep oil. Cut into pieces of uniform thickness for use.

2. Immerse the processed mutton in a cold water pot, boil the water and cook for another minute to remove the bloody smell of mutton. Be careful not to drown for too long, or you will lose the fresh mutton flavor.

3. Remove the mutton from the water and rinse it, then dry it for later use.

4. Next, prepare other ingredients. Soak sweet potato vermicelli in cold water until soft. The vermicelli soaked in cold water is elastic and not waxy.

Prepare a piece of Chinese cabbage, wash it, and then cut it for use. Wash garlic and cut into pieces of about 1 cm. Cut coriander into pieces for use.

7. Next, pour the mutton, pour the pepper into the pot, stir fry over high fire, so that the steam can remove the smell. On the other hand, the aroma of fried peppers can increase the flavor of mutton, and beer is added in about one minute. Pour it from the side of the pot, and use the high-temperature beer at the side of the pot to evaporate to remove the smell of mutton.

8. Next, pour boiling water or broth to start stewing, add onion, dangshen, angelica and dried tangerine peel, and simmer.

9. 40 minutes after the mutton is cooked, add black fungus and cabbage and cook for about 3 minutes. When the soup turns white, stew for 3 minutes and then add vermicelli. 10. Add seasoning immediately after the vermicelli is stewed.