When I was young, my mother would cook the dishes. Now my husband is a Uighur, I love beef and mutton more. My husband said that I was born to marry him, hehe!
Cut the lamb into small pieces and cut the carrot into small pieces of hob
Put a large bowl of water in the pot, put two pieces of ginger, boil, add a little cooking wine, add mutton pieces
Wait for the water to open, turn off the heat after boiling the bleeding, open the blood foam, drain the mutton
Cut a little ginger, cut the garlic, cut the onion, cut the dried pepper, cut the onion
The pot is hot and spicy, add a small amount of oil, when 7 or 8 is hot, turn off the small fire, add ginger and minced garlic, stir-fry the onion grains, add the star anise, cinnamon, a little pepper, and dried chili.
Stir fry in the wok, stir fry, add mutton chunks, stir fry, add soy sauce, add a small amount of soy sauce to increase salt
After a stir fry, add a large bowl of boiling water, you can end the mutton
After a while, transfer it to the casserole and continue to cook for 15 minutes.
Will cut into the chopped carrot pieces and stew for half an hour on low heat.
Insert the mutton and carrot with chopsticks, you can easily insert the fire after the fire, turn off the fire.
1, boiling water to add enough 2, soy sauce has salt, do not need additional salt 3, you can also do not receive dry juice, my husband likes to use soup bibimbap