1. Wash the mutton with clear water until there is no blood, and then take it out. Put a proper amount of cold water into the pot, add two teaspoons of vinegar, boil it, remove it with a colander, then rinse the blood foam with clear water and drain it for later use.

2. Wash star anise, cinnamon, fragrant leaves, tsaoko and dried peppers, and cut carrots into hob blocks after washing.

3. Remove the oil pan, first add star anise and cinnamon, stir-fry until fragrant, then add mutton, (at this time, heat a pot of hot water), stir-fry the moisture on the surface of mutton, then add two teaspoons of cooking wine and stir evenly; Then add soy sauce (I put three spoons in the picture) and mix well;

4. Add Tsaoko, ginger slices, dried peppers and fragrant leaves, pour in about 1500 ml hot water, and clean up the floating foam with a spoon after boiling; Then pour into the casserole, cover the pot, and cook on low heat for about an hour;

5, add carrots, add a little salt, then cover the pot and cook for about 40 minutes, then add coriander into the pot.

6. Experience sharing: 1. It is best to put enough water at a time. If you need to add water halfway, be sure to heat the water; 2. Soy sauce contains salt, and salt should be put in moderation;

7. There are many ways to make mutton. Generally speaking, cooking with sauce will not smell like fish.