Quick-friedYamMuttonIngredients: Yam, bone-in mutton, vegetable oil, salt, old soy sauce,ginger,Sichuan peppergrains, smallfennel seeds, diced chili pieces

How to make quick-fried yam and mutton:

1. Clean the mutton, cut into pieces, and boil in cold water until it comes to a rolling boil, then simmer for 2 minutes before removing. Soak the chili pieces in hot water for 2 minutes, then dice them; slice the ginger.2. Heat a pan with cool oil until it's seven-tenths heated, add the mutton and stir-fry evenly until moisture is released and fragrant, add old soy sauce and stir-fry to color, then add Sichuan pepper grains and fennel seeds, stirring until they release fragrance.3. Add water, chili pieces, ginger, and bring to a boil over high heat, cover with a lid and simmer for about 30 minutes on medium heat. Peel the yam, cut into pieces.

4. Add the yam back into the pot with the mutton, add salt and stir-fry evenly, then cook for another 20 minutes over high heat before thickening the sauce to finish.

Add water, chili peel, and ginger, bring to a boil over high heat, cover with a lid and simmer for about 30 minutes.

4 Add the yam pieces to the lamb pot, add salt, stir-fry evenly, and simmer again for about 20 minutes, then reduce heat to thickens the sauce.