Braised mutton in brown sauce in brown sauce

1. Preparation: Sheep hind leg meat.

2. Cut thick blocks.

3. Ingredients: Carrots, bamboo cane, horse hooves, ginger slices, (fragrant leaves, star anise, cinnamon, forgot to take a photo).

4. Add ginger slices to lamb, cooking wine, and blanch in white vinegar.

5. Rinse it several times and drain it for later use.

6. Heat up the wok with oil, add ginger slices and stir fry until fragrant.

7. Put the lamb into high heat and stir fry to remove moisture.

Add some rice wine to remove the fishy smell and enhance the aroma.

9. Add star anise, fragrant leaves, and cinnamon and continue stir frying for a while.

10. Add soy sauce and stir fry over high heat until fragrant and slightly colored.

11. Then add an appropriate amount of boiling water and bring to a boil over high heat.

12. Continue to cook horseshoe, bamboo cane, carrot and a piece of Fermented bean curd.

13. Cover the lid and let it burn for about 45 minutes. The degree of softness depends on each person's preference.

14. When the time is up, open the lid and try the taste. If it's not enough, you can season it appropriately. This kind of skin with a bit of chewiness will taste better.

15. Finished product drawings.

16. Finished product drawings.