Seasoning: cooking wine, vermicelli sauce, soy sauce, dried tangerine peel, rock sugar and salt.

1, to buy a catty of mutton, you can ask the boss to cut it into pieces, take it home, soak it in clean water for 10 minutes, soak the blood out, clean it up and put it on a plate. You can buy a leg of lamb if you like to be thinner.

2. Put the prepared mutton into the cold water in the pot, add ginger and onion, then pour some cooking wine to remove the fishy smell, turn on the fire and bring the mutton to a boil. After the water is boiled, pick up the mutton, wash it with warm water and drain it for later use.

3. Now prepare some ingredients, prepare 2 garlic sprouts and a piece of ginger, and cut them for later use. In addition, prepare two sugarcane sections (only one section), clean the sugarcane skin, and then cut the sugarcane into long strips with a kitchen knife. Sugarcane is made of green-skinned sugarcane. Carrots can also be cut into hob pieces, and can be cut into larger pieces.

4. Put the ginger and garlic stalks in the pot, stir-fry the fragrance, then pour the drained mutton into the pot and stir-fry, and stir-fry the mutton slightly. Finally, pour a little cooking wine and continue to stir fry for about 1 minute.

5. After the time is up, let's adjust the taste, add 2 tablespoons of pillar sauce and 1 tablespoon of soy sauce, stir well, and let the mutton be evenly stained with sauce. At this time, turn to low heat and stir fry to prevent burning.

6. Stir-fry evenly and pour in hot water. You can pour a little more water because it takes a long time to stew. Then add sugar cane and a little tangerine peel, first boil it with high fire, and then turn to medium heat for about half an hour.

7. After half an hour, open the lid, add carrots and rock sugar, just add 3-4 rock sugar, turn it over slightly and bring to a boil.

8. After boiling, transfer to a casserole and continue stewing for about 40 minutes. Turn it every 10 minute when stewing to prevent the pot from burning.

After 9.40 minutes, open the lid, sprinkle with garlic leaves, add a little salt, stir well and turn off the fire. At this time, there is no fishy smell at all, and it tastes very fragrant.

10. Well, even if this fragrant and delicious sugarcane braised mutton is ready, it is nutritious and delicious. it wont hurt you to try it Eating more mutton in winter can warm you up.