1. Prepare the ingredients. The cooking time was not enough this time, so I didn't photograph all the ingredients. Lamb flying water.
2. Rinse the lamb with water, drain the water, stir fragrant ginger and garlic slices in a frying pan, add the lamb to high heat and stir-fry until the water is dry.
3. Stir throat sauce and southern milk, mix well, add salt and stir fry.
4. Lamb after being fried.
5. The fried lamb is transferred to a casserole, and various spices such as horseshoe, bamboo cane, and carrots are added, and then poured with water and boiled over high heat. (I missed the purchase of carrots, and then ran to buy another one)
6. Slowly simmer until the meat is rotten.
7. Add yuba and simmer for a while to turn off the heat.
8. Out of the pot.
Tips:"Compendium of Materia Medica" said: Lamb and vinegar are both heartbreaking. Lamb is hot, vinegar is sweet and warm, and similar to wine, the two things are cooked at the same time, easy to cause fire and blood. Therefore, vinegar should not be added to mutton soup, nor should it be eaten with tea or pumpkin.
