Cut the mutton, wash it in cold water and add a little white vinegar. It is said that it can remove the smell of mutton and make mutton softer and smoother. Turn off the fire after the water boils, wash the mutton to remove floating foam and drain the water. ?

Heat a wok, saute ginger slices until fragrant, stir-fry mutton until the water is slightly dry, and stir-fry wine until fragrant.

Mix the bean curd milk column with the sauce, pour the mutton into a paste with water, add bamboo rattan, fragrant leaves and dried tangerine peel, and mix well. ?

I just added water to the mutton, but my pot is too small and there is too much mutton!

Just make do with it. Don't get burned anyway. ?

Stew for about an hour, and adjust the salinity with oyster sauce and salt. The specific time depends on whether the sheep are old or not. I like to put horseshoe carrots in a small pot and cook them, and finally burn lettuce to make instant noodles. It is full of happiness!