Big iron stove, chestnut and mutton stew

Overview

A gathering of friends, a big pot of hot mutton.

Cut the mutton into small pieces
ginger slices
Beat the garlic
Tangerine peel, star anise, dried pepper, set aside.
Scallions.
Boil water in a large pot. After the water boils, add mutton and splash water to remove the bloody smell. Pick up and rinse with clean water and set aside.
Clean the large pot and add peanut oil. Heat
Put in the stuffing head.
Add a small amount of ingredients and stir-fry until fragrant.
Add the soaked mutton and stir-fry
Stir-fry for ten minutes, then you should be able to smell the essential aroma of the mutton. Then add cooking wine.
Weighed sauce.
Add seasonings and stir-fry until fragrant.
After adding the seasonings, stir-fry. Stir-fry until the sauce smells fragrant.
After all the ingredients are stir-fried, add water. Cover and simmer for 30 minutes.
After 30 minutes, add the chestnuts, cover and simmer for another 20 minutes.
After simmering for 50 minutes, reduce the juice.
A large basin holds the stewed mutton.
Fragrant.
There are small pots that can be eaten hot over fire. (Induction cooker is also available)
No more talking, let’s eat.