Prepare an appropriate amount of mutton and cut it into pieces, cut the carrots into hob pieces and set aside. Pour cold water into the pot, put the mutton in, add cooking wine, green onions and ginger slices, bring to a boil over high heat, skim off all the foam on the top, cook for about 3 minutes, take out the mutton, and control it first Surface moisture.

Braised mutton

Next, pour oil into the pot, put the mutton in and stir-fry, then add minced ginger and garlic, star anise, kaempferol, dried chili, Sichuan peppercorns, and bay leaves. Stir-fry until fragrant, add some bean paste and dark soy sauce to color, add an appropriate amount of cold water and bring to a boil over high heat, then reduce to low heat, add salt, pepper and oyster sauce, stir evenly, cover and cook for 30 minutes. When the time is up, pick out all the spices inside, add the carrots and stir it, pour it all into the casserole, cover it and simmer it on low heat for 20 minutes. Finally, turn off the heat and add some garlic sprouts and you are ready to eat.

Braised mutton

Warm tips

First: cut the mutton into small pieces, then blanch it in a pot under cold water, add cooking wine and green onions After the ginger is boiled in the pot, there will be some foam on it. The foam is all oil and impurities, so just skim them off. Second: When putting the mutton in the pan, stir-fry the mutton first. This step is very important. It can make the mutton more tender. Finally, add the ingredients for seasoning. Third: Pour all the mutton and soup into a casserole, simmer over low heat for 20 minutes, so that the mutton is soft and tasty.