Braised lamb is just made up in autumn

Cooking Instructions

1. Put the mutton into the pot with cold water, add 2 tablespoons of cooking wine and 3 slices of ginger, boil the water and cook for another 5 minutes, take it out and rinse with warm water to remove the foam;

   

2. Put a little oil in the pot, add ginger slices, green onions, and bean paste and stir-fry until fragrant.

   

3. Add mutton and stir-fry, then add boiling water to cover the mutton, add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 6 pieces of rock sugar, 1 star anise, 1 cinnamon, 2 bay leaves, 20 Sichuan peppercorns, 3 dried chili peppers, turn to low heat and simmer for 1 hour-2 hours after boiling.

   

4. Add the carrots 40 minutes before removing from the pan and continue to cook for 40 minutes;

   

5. Finally, sprinkle in the shallots, and it is best to eat braised lamb in autumn!