Griddle Lamb
1.
Prepare chestnuts and lamb, cut the lamb
2.
Clean the chestnuts, put a cross knife on the back, marinate the lamb with a small amount of salt, light soy sauce, and cooking wine for 15 minutes
3.
Bring the water to a boil, add the chestnuts and cook for 3 minutes, turn off the heat and simmer for 5 minutes, put the shells in warm water
4.
Heat the pan, add oil and fry garlic, ginger and onion until fragrant
5.
Add the marinated lamb and stir-fry the water, add 30ML of cooking wine, and boil the dry cooking wine on a high fire
6.
Add star anise, pepper, bay leaves, dark soy sauce, oyster sauce, bean paste, dried red pepper, rock sugar and stir-fry well
7.
Add the chestnuts, water, and the water submerged the ingredients and simmer for 1 hour
8.
Shred carrots, lettuce, celery and green garlic and set aside
9.
After the mutton and chestnuts are stewed until the soup is thick, take the casserole, add the prepared carrots, lettuce and celery and green garlic, then pour the stewed mutton and chestnuts into the casserole, cook for five minutes and mix well.