1. Scrape the wool of the epidermis with a spatula and clean it
2. Fattening
3. Cut sugar cane into small pieces, cut ginger into thick slices, and cut carrots and horseshoe into pieces
4. Yuba soaked in warm water
5. Take a pot of lamb under cold water and boil the bleeding water
6. Remove and drain the water, prepare the sauce, oyster sauce, light soy sauce, and salt
7. Add oil in a hot pan and flip the ginger slices
8. Add the lamb and stir to dry water, pour the sauce in the heated water
9. Place the dried orange peels of the horseshoe sugarcane, cover and simmer for about 1 and a half hours.
10. Prepare yam and garlic sprouts for the simmering time
11. Boil the lamb to the softness and hardness suitable for your own consumption. Add carrots and yam, cover and cook.
12. Add garlic sprouts
13. Because you can’t finish so much in one meal, spoon the amount you want to eat for the meal into a casserole and heat it, and add the yuba (yuba is easy to boil and deteriorate easily, so you can’t cook it with the lamb in the big pot as much as you eat. ) Boil for 5 minutes, add cornstarch, water and sesame oil to a boil, then serve
Tips:Before the mutton is stewed, the blood must be drained to remove the smelt taste; adding sugar cane can better remove the smelt taste of the mutton.
