1. Prepare the ingredients, cut the carrot into pieces with a hob, and cut the leg of lamb (with bone) into pieces and blanch them for later use.
2. Put the oil in the pot and heat up the garlic rings, and stir-fry the ginger slices until fragrant;
3. Stir-fry the blanched mutton pieces;
4. Add 2 tablespoons of Pixian bean paste;
5. Add sugar, cooking wine, soy sauce and stir fry for color;
6. Add all kinds of spices;
7. Add water to the lamb;
8. Bring to a high heat, turn to low heat and simmer for 40 minutes;
9. Add carrots and continue to simmer for 20 minutes;
10. Taste the taste, add salt or chicken essence to taste;
11. Garnish with shallots and coriander and serve.
Tips:1. Lamb simmered for 1 hour is still very chewy. If you want a crisper taste, you can appropriately extend the simmering time, but it is recommended that the total time should not exceed 1 and a half hours;
2. Adding carrots can also remove the mutton smell and make the taste more delicious.
