Water of scald of ovine Nan mutton chop, water of take out blood and ovine smell of mutton

A few below the boiler that burn heat is oily, jiang Pian explodes sweet, put scald to cross the ovine Nan of water and mutton chop, stir-fry before stewing fries an oil, sauce of the Hou that add post one spoon, add half canister beer to break up fry,

Change boiler, will all material falls into arenaceous boiler, add enough water to had done not have material, join rock candy and a fermented bean curd, flavour will be more delicious. Garlic leaf is put finally.

After stew boils half hours, add garlic page, appetizing ovine Nan Bao gives boiler, eat ovine Nan first, join directly roll water to be able to do chaffy dish, need not fear soup bottom is insufficient flavour.