Cooking Steps

1. 

   Step1:Soak up the beancurd first. Scallion. Ginger ready. Wash Lycium barbarum with water.

2. 

   Step2:Cut the mutton into 3cm pieces, and use them to be packed in containers, and use cooking wine to evenly grasp them, so as to remove the smell and smell of mutton.

3. 

   Step3:Start the pot. After the pot is heated, put the mutton with excess water into the pot. Stir fry the water out of the mutton until the meat changes color. Then put it into a container. Put a small amount of oil into the pot. When the oil temperature reaches 56% heat, use the chopped green onion to stir fry the discolored mutton into the pot. At this time, add some cooking wine and stir fry. Remove the smell twice.

4. 

   Step4:Put carrots in the pot. Add some old soy sauce and stir fry until the meat changes color. Add proper amount of water to the meat. Add garlic, ginger, medlar and pepper into the pot, cover the pot and stew with mutton for 35 minutes. The water I add here is rice washing water. It's relatively thick. It's OK to use ordinary water.

5. 

   Step5:Put the beancurd in the pot. Put the Korean hot sauce in the pot and stir fry for 5 minutes

6. 

   Step6:Put the green pepper into the pot and stir fry. Then put salt into the pot and stir fry. Finally add chicken essence. Drench the oil and turn off the heat.