Blanch the lamb in a pot by cutting it into small pieces
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Rinse it well
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Put a small amount of oil and rock sugar in the pot, and use a spatula to crack the rock sugar if it is a bit too big
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Stir-fry the color of the sugar (the color turns golden brown when the rock sugar melts)
When the oil bubbles, you can put down the ingredients to stir-fry the color of the sugar. (After the sugar melts, the color becomes golden yellow and the oil bubbles, then you can stir-fry the sugar color)
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After the mutton is stir-fried evenly, put down the secret braising sauce, star anise, coriander, yellow wine, and peppercorns
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Next, stir fry evenly
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Inside the pot, add enough water at one time. Add enough water and simmer over medium-low heat
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Cook until the water runs low, then pour into a casserole dish
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Cover the pot with a lid and simmer over low heat for about 15 minutes, then turn off the heat and remove from the oven
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Then stir-fry the peppercorns and the peppers.