1. Wash the carrots, peel them and cut them into hob pieces for later use.
2. Jiang Paibian spare.
3. After lamb is washed and blanched with cooking wine, rinse it and set aside.
4. Heat the casserole, pour in an appropriate amount of oil, and stir-fry the ginger for a while.
5. Stir fry the lamb for two minutes, pour in the right amount of cooking wine, and stir-fry evenly with the light soy sauce.
6. Add appropriate amount of hot water to a boil and turn to medium heat and simmer for 18 minutes.
7. Add the carrots and continue to simmer until the lamb is crispy.
8. After another 15 minutes of simmering, the mutton has been simmered, and poured into a wok over high heat to collect the juice.
9. Seeing that the juice is ready, ready to be out of the pot.
10. Finished picture.
Tips:Lamb needs to be blanched with cooking wine
