1. Prepare the ingredients and wash them. (I forgot to take the fresh lamb, the lamb in the picture has been blanched)
2. Add cold water to the lamb, after the fire is boiled, pour out the dirty water, wash with cold water and set aside.
3. Add rapeseed oil in a pot and heat over medium heat.
4. Add rock sugar.
5. Stir until the rock sugar is completely melted and slightly yellow.
6. Pour the blanched lamb. Stir fry until the lamb is all colored.
7. Add fennel.
8. Add Chaotian pepper.
9. Add ginger slices.
10. Add garlic.
11. Add shallots.
12. Add basil leaves.
13. Add green pepper. Stir fry a few times.
14. Add the New Orleans marinade. Stir fry a few times.
15. Add light soy sauce.
16. Add rice wine.
17. Add balsamic vinegar.
18. Add oyster sauce. Stir fry, add a small amount of salt if necessary.
19. After the high fire has boiled, stir fry a few times and turn to low heat.
20. About two hours, the mutton is simmered. Stir fry a few times halfway, add water as needed.
Tips:1. Lamb must be blanched in cold water.
2. After the fire is boiled, it must be simmered slowly. I use a 200W electric ceramic stove.
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