Carrot 1 root, mutton 900g, water 3500ml, cooking wine, chopped green onion, ginger slices, salt, sesame oil 1 teaspoon, white pepper and a packet of pepper.

working methods

1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.

2. Blanch the mutton in boiling water, scoop it up and drain it.

3. Take the oil pan, add a proper amount of salad oil, and quickly fry the mutton in the fire until the color turns white.

4. Put water and other seasonings (except sesame oil, white pepper and salt) into the pot and bring it to a boil (I switched to casserole at this time). Cook on low heat 1 hour or so.

5. Add carrots and stew for half an hour. Season with salt, white pepper and sesame oil.

6. If you like to eat coriander and onion, put coriander and chopped green onion when eating. You can keep it if you don't like it.