Ingredients: 1000 grams of lamb, 9 horseshoes, 3 bamboo canes, 1 carrot, 1 portion of dashi, 2 tablespoons of Zhu Hao Sauce, 2 tablespoons of soy sauce, the right amount of rock sugar, ginger and garlic in the right amount

Methods:

1, cold water in the pot of mutton, put the ginger and cooking wine, boil for 1 minute over high heat and then fished out to drain the water;

2, Horseshoes (water chestnuts) washed and peeled, cut in half, carrots peeled and cut into pieces;

3, bamboo cane peeled and cut into segments;

4, add the right amount of oil to heat, large fire fragrance ginger, and then put the mutton stir-fry;

5, mutton stir-fry dry water, transferred to casserole stewed underneath the first sugar cane, and then put the mutton;

6, and then carrots and horseshoes, and then the carrots and horseshoes, and the water. Put in the sauce, soy sauce, dashi and rock sugar;

7, pour in the right amount of boiling water, cover the pot, high heat boil to medium-low heat and simmer until the mutton is soft and rotten, out of the pot to try the flavor and then salt;

Tips: 1, if you can't buy a column of soy sauce can be used to soybean paste or fava bean paste, soybean sauce, according to their own preferences instead of substituting.

2, the bamboo cane spread in the bottom of the pot, in addition to its deodorization, sweet effect, but also to prevent the lamb stained pot bottom;