How to make lamb and carrot stew
Soak and rinse the lamb and drain until ready to use (bought box cut, 400g per box, only used one box this time)
Seasoning packet: sliced shallots, ginger 3-4, peppercorns about 20, 1-2 pieces of star anise broken into small pieces, 1 dried chili pepper pulled into a small section, a small piece of cinnamon, incense leaves 2 pieces to be used (shallots are the last cooking out of the extra, this time I also put together, please ignore)
Sliced onion and ginger for later use.
Peel and wash the carrots, cut into hob pieces and set aside.
In a casserole dish, add a little oil and a few pieces of rock sugar.
Heat oil in a frying pan, add ginger and onion slices and stir-fry for a few seconds.
Add the lamb and stir-fry for a moment
Stir fry until the lamb is lightly golden brown, turn down the heat, and continue to stir fry for 1 minute or so, then preheat the casserole before finishing stir frying.
Put the stir-fried lamb into a casserole dish and toss well.
Add 2 teaspoons of wine, 2 teaspoons of light soy sauce and 1 teaspoon of dark soy sauce, toss to coat evenly.
Add half of the pot of boiling water (less than the lamb), add the spice packet, bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
After 45 minutes, add the carrot cubes (toss to coat), bring to a boil over high heat, then reduce heat to low and simmer, covered, for 25 minutes.
After 25 minutes, open the lid, discard the seasoning packet, add a little salt to taste and reduce the sauce.
The sauce is almost done.