Mutton chopped and washed in cold water in the pot, add a little white vinegar, said to be able to remove the tartness, so that the mutton is more fluffy and tender. Turn off the heat when the water boils, and wash off the lamb and drain it.

Heat the pan, burst incense ginger, under the mutton stir fry until the water is slightly dry, under the wine continue to stir fry incense.

Bean curd and milk sauce mix, water into a paste poured over the lamb, under the bamboo cane, sesame leaves, peel, mix well.?

Add water to just missed the lamb, but my pot is too small lamb too much did not however!

We'll take it as it is, but don't burn it.

About one hour of simmering, salinity with oyster sauce and salt self-adjustment, the time specifically depends on the sheep old or not old, horseshoes and carrots I like to put in the pot before the pot with a small pot to eat while cooking, and finally hot point lettuce, pickled noodles, it is really full of happiness!