Accessories: carrot 200g, 150g onion (white skin),

Seasoning: 30g butter, 5g white garlic, 3g fragrant leaves, 4g salt, 4g pepper and 4g fennel seeds.

working methods

1. Wash and slice onion, carrot and garlic, slice onion, carrot and garlic, and mash garlic.

2. Melt the butter in the pot, then add the mutton and fry it back and forth with a shovel. Add onion slices, carrot slices, garlic paste and spices, sprinkle a little salt and pepper, and add water (or broth) to boil. Cover the pot and simmer for 2 hours.

3. After the mutton is stewed, heat the plate and basin (put it on a large pot filled with boiling water, or put it in the oven after heating for 5 minutes).

4. Put the mutton on the chopping board, remove the thread, cut it into thin slices of the same size and put it on the baking tray.

5. Discard spices, add a small amount of hot water, scrape the bottom of the pot with a wooden spoon to prevent onions and carrots from sticking to the bottom of the pot, boil it, scald the mutton with raw juice and eat it while it is hot.