Cooking Steps

1. 

   Step1:First, rinse the dried mushroom and sea rice with water and then soak them.

2. 

   Step2:Make the first half of the pot of water on the stove. First cut the fillet meat with some fat into large pieces. Put it into the boiled water. Add a spoon of yellow wine into the water. Cook for three or four minutes, and then take out for standby.

3. 

   Step3:An onion. Half of it is cut into big pieces. The rest is cut into silk.

4. 

   Step4:When the pot is hot, pour in the oil, stir fry the onion shreds, stir fry the flavor, and then put in Pixian bean paste. When the sauce is stir fried, the fire should be small. The hot sauce is easy to be stir fried and pasted when the fire is large.

5. 

   Step5:Stir fry the mutton pieces flying over the water into the pot after the hot sauce is fried with red oil. Stir in soy sauce, cooking wine and vinegar in turn.

6. 

   Step6:Stir fry the mutton for about three minutes and then pour it into the stew. Put in the mushrooms and sea rice that have been soaked.

7. 

   Step7:Put in the scallions, large pieces of ginger and fragrant leaves.

8. 

   Step8:Pour in a tin of beer and the same amount of water as the beer. Boil and simmer for 40 minutes.

9. 

   Step9:In 40 minutes, pick out the shallots, ginger and fragrant leaves that have been stewed.

10. 

    Step10:Pour in the potatoes and carrots that are cut into chunks with a hob and simmer for another 15 minutes.

11. 

    Step11:Stew the potatoes and carrots until they are slightly rotten and put in the onion.

12. 

    Step12:Finally, put in the pickled medlar and stew it for 5 minutes to get out of the pot. Taste it before leaving the pot. Because Pixian Douban sauce and soy sauce have salty taste. If you think it's enough, you don't need to add salt. If it's not enough, add a little salt.