mutton

500 grams

potato

400 grams

condiments

carrot

300 grams

Small onion

20 grams

energy

20 grams

onion

1

oil

Proper amount

salt

0.5 teaspoon

Bamboo paste

1 tablespoon

oyster sauce

1 teaspoon

sugar

1 teaspoon

rice wine

1.5 tbsp

step

1. The mutton is soaked in clear water for 2 hours, and the clear water can be changed several times during this period, and then it is put into a pot of cold water, which is blanched with strong fire to remove blood stains for later use.

2. A little oil in the pot, saute shallots and ginger.

3. Stir-fry the mutton until the surface is slightly yellow, and sprinkle rice wine along the edge of the pot to enhance the fragrance and remove the fishy smell.

4. Add vermicelli sauce and continue to stir fry.

5. Add more boiling water until the mutton can easily penetrate.

6. Cut potatoes, carrots and onions into hob pieces and stew them together until they are ripe.

7. Add the right amount of salt, sugar, oyster sauce and other seasonings.

8. Collect the juice from the fire and you can cook.