|550 grams of mutton|
|A pinch of salt|
|1 tablespoon cooking wine|
|Half teaspoon dark soy sauce|
|2 tablespoons soy sauce|
|3 dried chilies|
|Three slices of geranyl|
|2 small pieces of cinnamon|
|Wait two aniseed|
|Two red chilies|
|2 garlic leaves|
|3 disc cloves|
|5 slices of ginger|
All the ingredients
|2||Peel and cut carrots into pieces. Cut fresh red pepper and garlic leaves into segments.|
Put a little oil in the pan and pick out the fat. Fry the oil over low heat.
The volume of fat reduced by half, ginger garlic star anise cinnamon leaves Fried in the pot out of fragrance.
Pour the rest of the mutton into the pot.Stir-fry half the mutton, the surface is brown, put light soy sauce, dark soy sauce, cooking wine stir well.fry for two or three minutes and pour in boiling water.
The water is enough to cover the lamb, then cover the fire and simmer for a few minutes before turning to medium heat.
About 25 minutes or so, we’re going to boil it down to about half and we’re going to remove the lid and we’re going to put the carrots in.
Cook for a few minutes and remember to remove the lid and stir-fry to avoid uneven heat.
The turnip is almost cooked. Add fresh chilies and continue cooking.
When the turnip is cooked, add salt and garlic leaves and stir well.
For those of you who have a casserole at home, step 9 is the time to pour the lamb into the casserole and add water to boil. The lamb should be better cooked than cooked in a wok.