Carrot and mutton stew

Overview

How to cook Carrot and mutton stew at home

Prepare raw materials;
Soak the mutton in cold water;
Put the prepared aniseed into the seasoning steel ball;
Boil the water in the pot and skim off the blood foam on it;
After completely skimming, add onion and ginger segments, seasoning steel balls, cooking wine and soy sauce;
After the fire comes to a boil, turn to low heat and keep the pot on high temperature for fifteen minutes;
Heat up a small pot, add an appropriate amount of oil, add carrot cubes and stir-fry;
Stir-fry until the carrots turn red, add the freshly pressed mutton cubes and soup;
Cover and simmer for a quarter of an hour;
Add appropriate amount of wolfberry;
Turn to high heat to reduce the juice and add appropriate amount of salt and pepper to taste;
When it becomes thick, pour it into a pot and sprinkle some chopped green onion on the surface.