Stewed mutton with carrot

Raw materials: mutton 500g, carrot 400g, cooked lard 75g, star anise 5, scallion 30g, ginger 15g, soy sauce 40g, cooking wine 15g, salt 4g, soup (or water) 500g, monosodium glutamate 5g, rice vinegar 10g and coriander.

The practice of stewed mutton with carrot

Remove tendons from mutton, wash, cut into 2.5cm pieces, soak in cold water 1 hour, blanch in boiling water pot, and take out the purified water.

Remove the roots and skins of carrots, cut them into hob blocks with a straight knife and soak them in cold water for half an hour.

Heat a pot, add cooked lard, add star anise, scallion and ginger slices in wok, stir-fry until fragrant, add mutton pieces, soy sauce, cooking wine, salt and soup, boil, stew with low fire until the mutton is 70% cooked, add carrot pieces, monosodium glutamate and rice vinegar, continue to stew, sprinkle with coriander powder, and plate.