原料:羊肉500克,花椒约50粒,盐1茶匙(5克),料酒2汤匙(30毫升),白胡椒1/2茶匙(3克),孜然1小把,辣椒面1小把,植物油3汤匙(45毫升),洋葱1/4个,姜3片做法1.花椒放入锅中,加200毫升左右的清水,煮开后转小火继续煮3分钟,待水自然冷却后将花椒去除不要,花椒水留用。2.除去羊肉上的筋膜,切成大小为1厘米左右的块。3.羊肉块放入容器中,倒入冷却后的花椒水和料酒, Raw materials: 500 grams of lamb, pepper about 50, salt 1 teaspoon (5 grams), cooking wine 2 tablespoons (30 ml), white pepper 1/2 teaspoon (3 grams), cumin 1 small, Vegetable oil 3 tablespoons (45 ml), onions 1/4, ginger 3 practices 1 pepper into the pot, add about 200 ml of water, boil and then continue to cook for 3 minutes turn the small heat until the water will be naturally cooled Do not remove pepper, pepper water retention. 2. Remove the fascia on the lamb, cut into pieces of about 1 cm in size. 3. Lamb pieces into the container, into the cooled pepper water and cooking wine,