1. Wash the mutton in clean water until there is no blood, then take it out. Put an appropriate amount of cold water in the pot.

Put in the mutton, add two small spoons of vinegar, and bring to a boil. Take it out with a slotted spoon, rinse away the blood foam with clean water, and drain it for later use;

2. Chop the Pixian bean paste into small pieces, and wash the star anise, cinnamon, bay leaf, grass fruit, and dried chili pepper. Drain, slice the ginger, and peel the garlic; cut the carrots, potatoes, and onions into hob pieces; soak the yuba sections in water in advance;

3. Add oil to the hot pan, add Pixian bean paste, After frying the red oil, add mutton, star anise, cinnamon, bay leaves, grass fruits, dried chili peppers, ginger, garlic, and stir-fry evenly;

4. Add two tablespoons of cooking wine, stir-fry evenly; then add the old pepper Add a small spoon each of soy sauce and light soy sauce and an appropriate amount of salt, and stir-fry again;

5. Add enough hot water, cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about 70 minutes ;

6. Add carrots and potatoes and cook for about 10 minutes;

7. Add beancurd sticks and cook for about 2 minutes;

8 , then add onions, cook for one minute and then remove from the pot