Cooking Steps

1. 

   Step1:Pour 1 tablespoon cooking wine into the cold water pot. Boil the bleeding foam over high heat and remove for later use.

2. 

   Step2:Cut yams and carrots into hobs and corn into sections.

3. 

   Step3:Pour a small amount of oil into the cast iron soup pot and heat it. First put in the scallion and ginger slices and saute them until fragrant. Then fry the mutton until the surface is slightly discolored. Then pour in warm water that has not been used for mutton. Bring to a boil over high heat.

4. 

   Step4:After boiling, put yams, carrots and corn in. Add a small handful of Lycium barbarum. Cover it and simmer for 1 hour. In this way, the stewed carrot and yam taste soft and rotten. If you like the taste, you can add yam and carrot in the last 20 minutes.

5. 

   Step5:Before leaving the pot, add some salt to taste.