Red BridgemuttonstewThe ingredients: pork belly mutton, Chinese cabbage,carrotsmall garlic sprouts,ginger，green onion, spices, cooking wine, cinnamon,star anisedry chilialpinia officinarum rhizome, white, cardamom, fennel seed,cassia leaf,tomato saucesalt, rock sugar, red yeast rice,Red Bridge Mutton Stew Recipe:1. Wash the pork belly and cut it into pieces similar to peach size,

kernels

mangoboil in a cold water pot until the color changes, add cooking wine,carrotcut into dice, ginger sliced2. In another pan, add some oil, fry the ginger slices and a handful of small garlic sprouts until fragrant, then sequentially add cinnamon, star anise, dry chili, alpinia officinarum rhizome, white, cardamom, fennel seed, cassia leaf, stir-fry until fragrant, add tomato sauce and fry to release red oil, add cooking wine, pour in water.3. Skim off the foam from the stewing pot, put the fried spices into a spice bag, add an appropriate amount of red yeast rice, tie up and return it to the pot, place the boiled mutton pieces in the pan with the stir-fried ingredients, add salt, rock sugar, cover and slow-cook for 80 minutes.

4. Finally, add carrot pieces, cover and simmer for another 10 minutes, put the cooked carrots at the bottom of a clay pot, place the mutton on top, sprinkle with cut green onions, steam for half a minute before serving.

Skim the foam from the stew pot.

Transfer the fried spices into a spice bag, add sufficient red yeast rice, tie it up, and put it back in the pot.Place the stewed meat in the pot with the seasoned ingredients, add salt, and place the brown sugar in as well. Cover and slow-cook for 80 minutes.Add the carrot pieces last, cover, and cook for an additional 10 minutes.