1. Lamb leg.
2. Cut the lamb into pieces.
3. Lamb in a pot under cold water, blanched with bleeding foam.
4. Remove the blanched lamb and wash it.
5. Put a little oil in the pot and stir fry with rock sugar on low heat until it melts and turns red.
6. Add lamb and stir fry.
7. Stir-fry until all the moisture in the mutton is volatile, cook the white wine after the oil is out to remove the smell, stir a few times until the wine tastes volatilized, add the onion, ginger, and pepper powder and stir fry.
8. Heat water, bring to a boil on high fire, and boil on low fire for 1 hour.
9. Carrots, yellow.
10. Add the carrot cubes and continue to cook for 15 minutes.
11. Cook until the carrots are ripe and the soup is dry, then turn off the heat.
Tips:Lamb has a stinky smell, and it is better to use high-grade liquor to remove fishy. The amount of pepper powder should not be too small, otherwise it will not have the effect of removing fishy and flavoring.
