How can you not eat lamb in autumn and winter (((o(*゚▽゚*)o)))) Let's make a fragrant mutton!
Cut the lamb into squares, the specific size depends on personal preference (it is worth noting that after the lamb is cooked, it will shrink a lot, so it can't be cut too small). Cut the mutton into soy sauce, cooking wine, sugar, pepper powder, cumin powder and mix well, pickle for 10 minutes.
Ginger slices, garlic peeled without cutting. Open a big fire, turn the fire to a small fire and put ginger, garlic, star anise, fragrant leaves, cinnamon, slowly fry them to completely release the fragrance (not too much coke). After the fragrant, open the fire, the pot is reheated, pour the mutton stir-fry until it changes color, and put in soy sauce, soy sauce, cooking wine, pepper and pepper for 5 minutes.
Add the soaked mushrooms, bean curd and 3 small bowls of water to the skillet. Cook the lid of the small fire for 1 to 1.5 hours (depending on the size of the meat).
Adding a small spoonful of sugar or rock sugar before the fire will make the soup more rich, the flesh looks brighter and more tempting, and it can also neutralize the salty taste.
Adding bean curd is the key to good food~ the soup is rich and it depends on it!