1. The lamb is chopped and soaked in clean water to remove the blood.
2. Prepare various seasonings for later use.
3. Wash the ingredients and set aside.
4. Cut the carrot into pieces with a hob, and cut the garlic into inch pieces.
5. Thousand sheets cut into wide strips, soak in boiling water to remove the beany flavor.
6. Boil the lamb in a pan under cold water.
7. The blanched lamb was washed to remove any blood foam.
8. Put a little oil in the pot, stir fragrant seasonings, add soy sauce, rock sugar and boiled water.
9. Add the lamb and cook for 50 minutes.
10. Put it into a hot pot, add salt, squeeze in lemon juice, and add a thousand carrots and garlic.
11. Stew until soft and serve.
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