1.
1. Prepare the ingredients, peel the carrots and cut them into hob pieces for later use.
2. Put two slices of ginger in a pot of lamb under cold water, cook until the water boils, remove and set aside.
3. Prepare some shiitake mushrooms, soak them in water, pour the soaked shiitake mushroom water into the casserole, be careful not to pour the shiitake mushrooms, and then bring the shiitake mushroom water to a boil.
4. Prepare a wok separately, pour the oil, add pepper and aniseed, and dried chili.
2.
5. Pour the lamb and stir fry quickly.
6. Add the green onion, ginger, and garlic and fry until fragrant.
7. Pour the cooking wine.
8. Add a little braised sauce for coloring.
3.
9. At this time, put the carrot pieces into the stir fry.
10. After the carrots are evenly coated in oil, the mushroom water is also boiled at this time, and the fried semi-finished vegetables are poured into the casserole.
11. When the soup is half simmered, add salt to enhance the flavor.
12. When the soup is almost dry, turn off the heat and add vegetable essence.
4. 13. The lamb is soft and rotten but it chews vigorously. The carrots are soft and full of the aroma of lamb, not to mention how delicious it is.
Tips:1. The water soaked in mushrooms can add freshness to the dishes, and can also be replaced with broth or boiling water.
2. The braised sauce is a kind of seasoning sauce. I use the Lee Kum Kee brand, which is available in supermarkets.
Precautions for eating
1. This dish cannot be eaten with vermicelli, otherwise the original effect will be destroyed.
2. Do not add sour food when cooking, otherwise its efficacy will be destroyed. This dish can nourish and nourish the body, and regular consumption is particularly effective in improving the coldness of women’s hands and feet.
