Sheep with peppercorns and beef with aniseed is a unique Sichuan cuisine. It combines the deliciousness of mutton, the aroma of Sichuan peppercorns and the chewy texture of beef intestine, giving it a rich and delicious taste. This dish usually adds bean sprouts, fungus, onion, ginger and other ingredients, and it often appears in Sichuan cuisine. Lamb and pepper beef with aniseed is usually served as a main dish, and the spiciness can be adjusted according to personal taste. It is very popular among Sichuan cuisine lovers.

The mutton peppercorn beef aniseed requires strict heat. After adding all the ingredients at once, stir-fry repeatedly until golden brown and fragrant. It is best to use large intestine from beef liver or heart. You can also boil it in oil and clean it, so that there will be no peculiar smell. The cooked mutton, peppercorns, beef and aniseed should be delicious and spicy, but not too spicy. During the cooking process, you can use appropriate amounts of salt, soy sauce, and cooking wine to improve the taste.

The history of this dish can be traced back to the Tang Dynasty. During the Tang Dynasty, people lived a prosperous life and had a rich diet. At this time, some people began to explore the combination of mutton, Sichuan peppercorns and beef intestine aniseed in cooking, and developed a unique delicacy such as mutton, Sichuan peppercorns and beef intestine aniseed. Lamb and pepper beef with aniseed is not only one of the representatives of Sichuan cuisine, but also one of the cultural symbols of Sichuan cuisine. It profoundly expresses the open-minded and emotional characteristics of Sichuan cuisine, and at the same time, more and more people appreciate the charm of Sichuan cuisine.