Cooking Steps

1. 

   Step1:Wash and cut carrot into hob pieces, slice ginger, wash garlic and cut it into sections. Wash coriander for standby. Soak spices in warm water and wash them. Control dry water for standb

2. 

   Step2:Take water in the pot. Put ginger slices and prickly ash into the pan. Boil the washed mutton in cold water. Pour 1 tablespoon of cooking wine into the pan. Boil the oil and remove it. Rinse the foam attached to the mutton with warm water. Control the water for standby

3. 

   Step3:Heat the pot and fill it with oil. Put the ginger slices and spices into the pot. Stir the fragrance with medium and small heat

4. 

   Step4:Pour the boiled mutton into the pot. Turn the heat to stir fry with spices. Stir fry until fragrant until the skin is slightly yellow. Spray in cooking wine and stir. Stir fry with wine until the meat is dried and the oil is drained.

5. 

   Step5:Add boiling water and water to level the surface of the ingredients in the pot. After boiling, skim off the froth; carry out the first basic seasoning - mix in the raw and old soy sauce (for coloring). Add a little sugar and salt

6. 

   Step6:Mix the ingredients and seasonings in the pot, and then boil again. Turn the heat to cover and simmer until the meat is tender (about 40 minutes). Put the small carrot into the pot. Put the garlic into the pot and continue to simmer

7. 

   Step7:After the radish is cooked to taste (about 10 minutes;). Add salt and sauce as appropriate. Turn the heat to taste the juice. Sprinkle the garlic leaves and cilantro sections before starting the pot. Stir fry twice to taste and then start to dish.