Seasoning: ginger? (Appropriate amount), dried red pepper? (appropriate amount), fragrant leaves? (Appropriate amount), cinnamon? (right amount), star anise? (Appropriate amount), rock sugar? (moderate), cooking wine? (Appropriate amount), bean paste? (right amount), salt? (Appropriate amount), chicken powder? (moderate), soy sauce? (moderate amount)
Steps:
Mutton flying water for use.
Peel carrots, wash them and cut them into pieces with hob.
Prepare dried pepper, star anise, cinnamon, fragrant leaves, dried tangerine peel and crystal sugar.
Slice the scallion obliquely and slice the ginger.
Put oil in the pot and stir-fry the rock sugar to a sugar color.
Add mutton, add cooking wine, stir-fry with soy sauce and color.
Add ginger, dried peppers and spices and stir-fry until fragrant.
Add a spoonful of bean paste and stir-fry red oil.
Add water without mutton and bring to a boil.
Put carrots under the casserole.
Transfer the boiled mutton into the casserole, and adjust the automatic gear to stew for about 90 minutes until the mutton is cooked and rotten.
Finally, transfer the stewed mutton to the pot, add salt and chicken powder, add green onions and stir fry evenly, then transfer to the dry pot and serve with the stove.
Tip:
The sheep is in front of the dog, so it is better to buy the meat in the front leg or the lamb chop.
Serve in a dry pan, the juice need not be too dry, and leave a little more soup so that you can eat hot dishes after eating meat.