mutton

garlic

Cooking wine

thick pepper/chilli sauce

pepper

ginger slice

Light soy sauce

dark soy sauce

sugar

salt

Eight angles

Sichuan pepper

cinnamon

Chinese wolfberry

Exercise:

1. Wash and drain the mutton, and cut it into 1.5cm square pieces.

Cut carrots into chunks.

3. Heat the oil in the pan, add garlic and ginger slices and stir-fry until fragrant, then pour in mutton and stir-fry to change color. Stir in cooking wine, hot sauce, dried red pepper, ginger slices, soy sauce, sugar and salt.

4. Transfer the stir-fried mutton to a stew pot or casserole, add Lycium barbarum, Illicium verum, Zanthoxylum bungeanum and Cinnamomum cassia (these three materials are packed in the casserole with seasoning), and add boiling water.

5. Simmer on low heat 1 hour, and add carrots. Then stew 1 hour until the mutton is crisp and rotten.