The preparation method of bone-in mutton is as follows:

1. Prepare all the materials, cut the carrots into hob pieces, cut the mutton leg meat (with bones) into pieces and blanch them for later use. Heat oil in a pot, add garlic rings, and stir-fry ginger slices until fragrant;

2. Add in blanched mutton pieces and stir-fry, add 2 tablespoons of Pixian bean paste; add sugar, cooking wine, and light soy sauce and stir-fry Fry until browned; add various spices;

3. Add water to cover the mutton; bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes; add carrots and continue to simmer for 20 minutes.

4. Taste the taste, add salt or chicken essence to taste; garnish with green onions and coriander and serve.

Mutton is a kind of meat that we often eat in our daily life. It is also an indispensable delicacy in our lives. It can not only protect against wind and cold, but also nourish the body. It is good for common cold, cough, It has therapeutic and replenishing effects on all deficiencies such as chronic tracheitis, asthma due to deficiency and cold, kidney deficiency and impotence, cold and painful abdomen, physical weakness intolerance to cold, soreness and weakness of the waist and knees, yellow complexion and thin skin, deficiency of both qi and blood, post-illness or postpartum physical deficiencies, etc. Best suitable for consumption in winter.