Mutton 1 kg, carrot 300g, onion 30g, chafing dish bottom 50g, star anise, cinnamon, dried pepper.

Specific steps:

1. Chop the mutton with skin into small pieces, soak in water for 2 hours, and change the water twice.

2, cold water pot, add cooking wine, ginger, blanched mutton.

3. Put the blanched mutton into the water again and soak it for later use.

4, carrots, green onions, washed and set aside.

5, a variety of ingredients for use.

6. Cut carrots into hob blocks and onions into sections for later use.

7, hot pot cold oil, star anise, cinnamon, dried Chili, ginger, pepper stir fry.

8, stir fry the fragrance, stir fry the bottom of the hot pot.

9. Stir-fried mutton pieces.

10, stir-fry until the skin is slightly burnt, and pour a little cooking wine along the edge of the pot.

1 1. Add enough water at one time, turn to high fire and bring to a boil. Add the onion and orange peel.

12, simmer 1 hour, then add carrots.

13, stew for another half an hour, add salt to taste, turn into a rice cooker, spread coriander, and eat while heating.