Fly the lamb and set aside.

Peel and wash the carrots and cut them into cubes with a roller blade.

Prepare dried peppercorns, star anise, cinnamon, coriander, tangerine peel and rock sugar.

Slice the green onion diagonally and slice the ginger.

Put oil in the pot and stir-fry the rock sugar over low heat to get the sugar color.

Put in the lamb, season with cooking wine, soy sauce and stir-fry for color.

Put in the ginger, dried chili and spices and stir fry the flavor.

Add a spoonful of bean paste and stir-fry to bring out the red oil.

Add water not exceeding the lamb and bring to boil.

Add the carrots to the bottom of the casserole.

Transfer the boiling lamb to the casserole and simmer on automatic for about 90 minutes until the lamb is cooked through.

Finally, transfer the stewed lamb into the pot, season with salt, chicken powder, add green onions and stir-fry evenly and transfer to a dry pan to serve with the stove.

Tips:

1. Sheep before the dog, so buy lamb should buy the front leg or lamb chops lamb belly part of the meat is more delicious.

2. Use a dry pot on the dish, the juice does not need to close too dry, leave a little more soup so that after eating meat can be hot vegetables to eat.

3.