1. Wash the leg of lamb and cut it into pieces, peel the horseshoe, peel the carrot and cut it into hob blocks, peel the bamboo pole and cut it into small strips, peel and slice the garlic and ginger, cut the garlic seedlings into diamond sections, and wash the fragrant leaves and fennel.

2. Stir-fry ginger slices and garlic slices in oil.

3. Pour in the drained leg of lamb and stir fry over high heat.

4. Pour Guangdong rice wine along the edge of the pot and stir fry quickly until the mutton changes color.

5. Add braised soy sauce and stir well.

6. Add water chestnut, carrot and bamboo pole and mix well.

7. Put the mutton into the pot, add water to the mutton, and add fragrant leaves, fennel and salt.

8. After boiling, cover and simmer the mutton with low fire.

9. stew until the mutton is soft

10. Add the fried Zhi Zhu and stew until Zhu Zhi becomes soft and completely absorbs the gravy.

1 1. Add fresh Cordyceps sinensis and garlic sprouts.

12. It can be boiled slightly for a short time 1. Only green bamboo rattan can clear away heat, while black bamboo rattan can warm up. If you can't buy it, you can keep it, because carrots and horseshoes also have the effect of clearing away heat and moistening the lungs.

2. Adding spices such as fragrant leaves and fennel can enhance the flavor of mutton, but it should not be too much, which will cover up the flavor of mutton;

3, afraid of the taste of the leg of lamb, you can fly the leg of lamb first;

4, you can put some pillar sauce, which is more delicious.