1. Wash and drain the mutton, and cut it into 2-5cm square pieces.

2. Cut carrots into large pieces;

3. Heat the oil in the pan, add garlic and ginger slices and stir-fry until fragrant, then pour in mutton and stir-fry to change color. Stir-fry cooking wine, hot sauce, dried pepper, ginger slices, soy sauce, sugar and salt;

4. Transfer the stir-fried mutton to a stew pot or casserole, add Lycium barbarum, Illicium verum, Zanthoxylum bungeanum and Cinnamomum cassia (these three materials are packed in the casserole with seasoning), and add boiling water;

5, simmer 1 hour add carrots. Then stew 1 hour until the mutton is crisp and rotten.