1. Cut the mutton into pieces, cut off the fat and thin pieces, boil water in the pot, and add the mutton to blanching water
2. Fish out and wash
3. Turn on the fire, simmer the fat lamb out of oil, add green onion, ginger, bay leaves, fennel, and cinnamon to fry to create a flavor
4. Add lamb and stir fry
5. Stir fry until slightly yellowed, add cooking wine
6. Add the light soy sauce and stir fry the dark soy sauce
7. Add water to be level with the ingredients
8. Add rock sugar, boil on high heat and turn to low heat for 1 hour and 30 minutes
9. Big fire harvest juice
10. Don’t take it dry, save some soup
11. Sprinkle with garlic leaves
Tips:Don't let the soup dry, save some for bibimbap
