Ingredients: leg of lamb1000g, carrot 200g, yam150g, auricularia auricula100g, cooking wine 30g, dried daylily10g, lotus seed10g and soybean/kloc-0g.

1, cut the mutton into large pieces of about 3 cm.

2. Soak the cut mutton in clear water for 2 hours and change the water for 2-3 times.

3. Put cold water in the pot, add mutton, add cooking wine and heat over medium heat.

4. In the process of mutton flying, prepare a piece of gauze and wrap dried day lily, lotus seed, soybean, onion, ginger, ganoderma lucidum, lily, Polygonatum odoratum and Radix Rehmanniae in a bag.

5. Turn over the hot water in the pot, take out the mutton with a colander and put it in a basin for later use.

6. Put the steamed stuffed bun and mutton into the casserole, and pour water into the casserole. After the fire is boiled, turn to medium heat and stew for about 70 minutes.

7. In the process of mutton stew, cut carrots and yams into hob blocks respectively. After the mutton is stewed, add yam, carrot, fungus and salt, and stew for 15-20 minutes until the carrot and yam are cooked.