1. Prepare all the ingredients you need. .
2. Cut the lamb into larger pieces and cook in a pot under cold water.
3. When cooking the lamb, we can cut all the ingredients, cut the thousand-page tofu into pieces, and slice the ginger. Cut green onion into small pieces and slice garlic cloves.
4. The chopped ingredients are prepared in a large plate. . .
5. Boil the blood foam of mutton. . .
6. Rinse the lamb with warm water.
7. Put oil in the pot, add the chopped green onion, ginger, garlic, star anise, bay leaves, orange peel, and chili peppers, and explode the aroma. . . .
8. After the fragrance is released, take it out and put it back on the plate for preparation. . .
9. Pour the red granulated sugar into the oil you just sautéed. . . .
10. It has been burning, and when it starts to turn black, it is ready to pour the lamb. . .
11. After the lamb is poured and stir-fried, it will be lustrous, isn't it great, very beautiful color. . . .
12. Then pour all the ingredients on the large plate and Chiba tofu together. . .
13. Stir fry for a few minutes to even out the color. . .
14. Add boiling water. It's fine without meat. . . . Cover the pot and turn off the heat after boiling. . . Simmer for about thirty minutes.
15. After 30 minutes, open the lid of the pot and turn on high heat to collect the water. . After the water is dry, you can turn off the heat to taste it, and after adding the appropriate condiments, you can put it on the plate. . .
16. Braised mutton in brown sauce, put it on the plate, and attach the finished product picture. . . .
17. Braised mutton in brown sauce, put it on the plate, and attach the finished product picture. . . .
18. Braised mutton in brown sauce, put it on the plate, and attach the finished product picture. . . .
19. Braised mutton in brown sauce, put it on the plate, and attach the finished product picture. . . .
20. Braised mutton in brown sauce, put it on the plate, and attach the finished product picture. . . .
