Sugar cane is the flavoring agent of this dish. Sugar cane contains sucrose, which can play a seasoning role and make the soup delicious. Moreover, it is also rich in dietary fiber, which can absorb the fat and salt in the soup.

Ingredients: 2000 grams of mutton, 6 water chestnuts, 1 section of yam, 1 carrot, 1 section of sugar cane, 2 grams of garlic sprouts, 3 yuba, 25 grams of oyster sauce, 25 grams of light soy sauce, 5 grams of salt, 3 grams of cornstarch, 3 grams of sesame oil, 3 pieces of ginger, and 2 pieces of tangerine peel.

1. Use a scraper to scrape the wool on the surface and clean it.

2. Remove fat and chop into pieces.

3. Cut the sugar cane into small sections, cut the ginger into thick slices, and cut the carrots and water chestnuts into cubes.

4. Soak yuba in warm water.

5. Take a pot of mutton and boil the bleeding water under cold water.

6. Drain the water and prepare the sauce, oyster sauce, light soy sauce and salt.

7. Heat oil and ginger slices in a hot pan.

8. Add the mutton and stir-fry until the water is dry, then pour in the sauce with heated water.

9. Add the water chestnuts, sugar cane and tangerine peel, cover and simmer for about 1 and a half hours. Turn over to prevent sticking and heat the water when the water dries.

10. During the simmering time, prepare yam and garlic sprouts.

11. Cook the mutton until it is soft and hard enough for you to eat. Add carrots and yams, cover and cook.

12. Add garlic sprouts.

13. Add bean curd (bean curd stick is easy to boil and spoil easily, so cook it as much as you like for meals and cannot cook it with the mutton in the big pot) and cook for 5 minutes, add cornstarch and water sesame oil. The juice is ready to boil.

14. Finally, plate and serve.

Baidu Encyclopedia-Sugarcane Stewed Mutton