1

Wash and blanch the lamb. Drain and set aside.

2

Carrot washed and cut into hobnail pieces and set aside.

3

Prepare the auxiliary ingredients. Standby.

4

In a frying pan, add the cooking oil, add the auxiliary ingredients Figure 3 and sauté.

5

Add the lamb and stir fry quickly.

6

Add the appropriate amount of cooking wine, a little dark soy sauce, salt, soy sauce, sugar. Stir fry together.

7

Stir-fry until the marinade is basically almost dry

8

Add the appropriate amount of water at once, the water must not be over the lamb, high heat boil for a few minutes and then turn to low heat. Stew two to three hours (specific time according to their own home fire size to control), I used the induction cooker on the smallest gear stewed almost three hours. You can use chopsticks to poke the lamb whether it is rotten. You must be flexible, not necessarily have to die to memorize the time.

9

After stewing for almost three hours, add the carrots, bring them to a boil over high heat, and then reduce the heat to a simmer for half an hour.

10

Lastly, open the fire to collect the brine, the brine collected almost can be out of the pot.

11

Place in a casserole dish and sprinkle with green garlic.

12

Carrot stewed lamb finished picture!