Practice of edge-beating furnace

Ingredients: 2 kg of mutton brisket (leg of lamb) with skin, 4-6 pieces of Kaiping sufu, bamboo sauce 1TBSP, 6- 19 slices of ginger, appropriate amount of sugar, horseshoe 10, and 6 mushrooms (flower mushrooms).

1, rapid soaking of mushrooms: put mushrooms in cold water, cover them, microwave for 3 minutes, and continue to cover them for 30 minutes.

2. Mix the fermented bean curd with the sauce.

3, mutton over water, ginger slices.

4. When the oil is hot, the ginger slices explode, add the mutton, and add the octagonal cinnamon pepper leaves.

5. Add the prepared sauce. Turn down the fire, it burns easily. Cooking wine. Add light soy sauce to taste. If you use light soy sauce, you don't have to. The color doesn't need to be too dark, and those who like red and bright colors can put less.

6, add boiling water, add flower drums. Turn down the fire. Boil 1 hour. After one hour, according to personal preference, add accessories, water chestnut, yuba and winter bamboo shoots.

7, sprinkle garlic seedlings out of the pot, you can collect soup as a dish to eat.

8, you can also leave some soup as a side stove, that is, hot pot. Traditionally dipped in sufu sauce, the proportion depends on personal preference, 2 tablespoons of sesame sauce, drained mahjong +2 small pieces of white sufu and mix well.