Braised mutton

Have all required ingredients ready. .

Cut the mutton into larger pieces and cook in a pot under cold water.

While the mutton is cooking, we can cut all the ingredients, cut the thousand-sheet tofu into pieces, and slice the ginger. Cut green onions into small sections and slice garlic cloves.

Put the cut ingredients into a large plate and prepare them. . .

Cook the blood foam of the mutton. . .

Rinse the lamb with warm water.

Add oil to the pot, add chopped onion, ginger, garlic, star anise, bay leaves, orange peel, and chili until fragrant. . . .

After the aroma explodes, take it out and put it back on the plate for later use. . .

Pour brown sugar into the oil you just sauteed. . . .

Keep burning, and when some of it starts to turn black, it's time to pour in the mutton. . .

After the mutton is poured in and stir-fried, it will take on a beautiful color. Isn't it a great, beautiful color? . . .

Then pour all the ingredients on the large plate together with the Chiba tofu. . .

Stir fry for a few minutes to even out the color. . .

Add boiling water. It would be better if there is less meat. . . . Cover the pot, bring to a boil and then turn down the heat. . . Simmer for about thirty minutes.

After 30 minutes, open the lid of the pot and turn on high heat to drain away the water. . After the water has dried up, you can turn off the heat and taste it, add appropriate seasonings and then plate it. . .