1. Preparation materials: 500g of leg of lamb, 300ml of sake, two carrots, one iron stick yam, one clove of garlic, half a bowl of soy sauce, a little soy sauce, 8g of rock sugar, a little pepper, 5 dried peppers, a little oregano leaves, 1 small piece of cinnamon, a little fennel and 2 small slices of Jiang Mo.

2. After changing the knife, wash the mutton under tap water, put a pot of water and a few grains of sake ginger and pepper on the stove, put the mutton in the pot, boil it in cold water for 5 minutes, rinse the mutton with warm water and drain the water;

3. Put a little oil-fried pepper in the pot, take out the pepper, add pepper, oregano leaves, star anise, cinnamon and rock sugar, and then fry the mutton;

4. Pour 200ml sake and stir-fry the volatile alcohol. After the meat changes color, add 150ml soy sauce and rock sugar. After frying, add water to the mutton, cover it and simmer for an hour.

5. Add carrots and yam, simmer for half an hour, turn off the fire, and let it cool.