Casserole nourishing lamb chops

Ingredients: 750 grams of fresh lamb chops, 200 grams of carrots.

Ingredients A (2 grams of star anise, 3 grams each of cinnamon and tangerine peel, 6 grams of dried chili peppers, 5 grams of angelica root)

Ingredients B (8 grams of bean paste, oyster sauce, rice wine, hot pot 10 grams each of seasonings, 6 grams of soy sauce, 3 grams each of MSG and chicken essence), 30 grams of salad oil, and 5 grams of garlic sprouts.

Method:

1. Chop the fresh lamb chops into pieces, rinse away the blood; wash the carrots, cut into hob pieces, and cook.

2. Pour the chopped lamb chops into water, skim off the foam, pour them out and rinse them with water for about 5 minutes to control the water.

3. Heat the oil in the pot, add the lamb chops and stir-fry for about 15 minutes.

4. After the mutton oil overflows, add ingredient A and continue stir-frying.

5. After the aroma overflows, add ingredient B and stir-fry evenly. Add water to cover the ingredients. Bring to a boil over high heat, then change to medium heat and cook for about 40 minutes.

6. After the raw materials are cooked and mature, use high heat to collect the juice. Add the cooked carrots and cook them together to collect the juice. Remove from the pot and put on a plate. Add garlic sprouts.