1. leg of lamb.
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.
12. Fragrant!
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.
