Ingredients: fresh mutton, horseshoe, carrot, bamboo pole, garlic, ginger, fried Zhi Zhu, star anise, fragrant leaves and tsaoko.

Seasoning: salt, soy sauce, soy sauce, pillar sauce, Guangdong rice wine.

Guangdong style mutton pot method

1. When buying mutton, the seller has been asked to chop it up, wash it at home and drain it.

2. Peel horseshoes, carrots and bamboo poles, wash them, cut carrots into pieces, and cut bamboo poles into small strips.

3. Garlic is washed, rolled up and knotted. Slice ginger and wash spices.

4. Boil the pot with boiling water, then wash and drain the mutton.

5. Boil the water in the pot first, and don't put oil in it. Stir-fry the mutton until it is dry, then push it aside, add a proper amount of oil to heat it, add ginger slices, star anise and a proper amount of column sauce to stir-fry, and stir-fry it evenly with the mutton.

6. Add appropriate amount of soy sauce and soy sauce to flavor and color. After stir-frying, add water to the mutton, and add water chestnut, carrot, bamboo pole, garlic leaves and spices. After boiling, add a proper amount of rice wine, cover the pot, and simmer until the mutton is cooked.

7. Add the fried Zhi Zhu and stew for about 5 minutes. After Zhu Zhi softens and fully absorbs the gravy, the soup will be thickened with fire and tasted. You can add the right amount of salt to taste according to your personal taste. Put the mutton in the pot and eat it when the pot is hot.