1 leg of lamb (boneless); 2 carrots; Appropriate amount of coriander; Appropriate amount of pepper; Appropriate amount of ginger slices; Appropriate amount of cooking wine; Appropriate amount of green onions; Appropriate amount of garlic slices; Old smoke a little; Take a little soy sauce; A little star anise; A little practice of fragrant leaves

Bone the leg of lamb, cut the mutton into small pieces, cut the carrot into sections, and cut the parsley into sections. Slice onion, garlic and ginger.

Blanch the cut mutton (meaning to boil the water first, then put the mutton down to cook, which will help remove dirt and keep the taste of the meat)

Stir-fry onion, ginger, garlic, star anise, fragrant leaves and pepper, add mutton and stir-fry. Students who are afraid of pepper flying around can fry the pepper before taking it out when the oil is just hot. )

Add cooking wine and light soy sauce, light soy sauce (be careful, don't shake your hands when you light soy sauce, or no one will know what strange dishes you have cooked in black ...) and stir well until the fragrance comes out. Add boiling water (it must be boiling water, be obedient. When discharging water, be careful not to put too little water, and it is not recommended to add water later. ) After the mutton is not finished, turn to low heat and stew for 5 minutes.

Add radish pieces and stew for another 5 minutes, then take them out and stew in a pressure cooker. If there is no pressure cooker, please add the radish pieces and transfer to the casserole to continue stewing for about an hour. In fact, you can stew without casserole, but my personal psychological function is that casserole should smell better.

After the pressure cooker is ready, continue to pour it into the pot for heating and stew for a while to collect the juice. At this time, you can taste the salty taste. If it is too light, you can catch salt to taste.

Students who continue to stew in the pot without a pressure cooker, if they want to judge whether the mutton is cooked, can try poking it with chopsticks to show that they can easily pass through it to show that the degree of cooking is appropriate. Of course, tasting is also a way.

After stewing, take out the pot, pour in the soup, sprinkle with coriander and serve!