Braised Lamb in Brown Sauce

Ingredients: mutton, 2 star anise, cinnamon 1 segment, carrot 1 root, 2 segments of sugarcane (where horseshoes are sold), peel 1 root, 2 tsaoko, ginger and garlic (because mutton has pungent taste, it can be deodorized by adding enough spices).

Practice: cut the mutton into pieces, pour it into the pot without oil to flatten the water, then pour the oil and stir-fry the cooking wine, add other ingredients to taste (spicy or not), add water to the meat noodles, turn the water to low heat for one and a half hours, and put the garlic sprouts half an hour before taking out the pot.