After preparing these materials, we can start cooking. Take out the mutton and deal with it first. Generally, mutton should be chopped into pieces, cleaned, removed and drained. Carrots and horseshoes prepared in advance should be peeled, as should sugar cane. Carrots should be cleaned, cut into pieces, sliced with ginger, and all seasonings should be washed with water.
Put a proper amount of boiling water in the pot, put the mutton in the water and fly, then take it out, wash it and drain it. Start the pot again without oil. The oil is hot, fry the mutton in the pot. Add some cooking oil to the pot. When the oil is hot, add star anise and ginger slices and use strong fire. Then add some pillar sauce to the pot and stir the mutton evenly. At this time, you need to add some soy sauce, and add some soy sauce to adjust the color. After stirring evenly, add some clear water, and the amount of clear water can be slightly larger. Then we put sugar cane spices, garlic, carrots and horseshoes into the pot, then cover the pot and burn it on a big fire.
After boiling, spray a little rice wine into the pot, then cover the pot and simmer for 30 minutes. After 30 minutes, turn off the fire and continue to cover the pot for 5 minutes. At this time, we can collect the juice from the high fire again, and then we can try the taste. If the taste is too light, you can add some edible salt to taste. Finally, you can sprinkle some coriander and cook it directly, and the delicious Cantonese mutton pot will be ready. The nutritional value of this dish is still very rich, and it also has the function of warming yang to dispel cold and tonifying qi and blood. You can try it at home at ordinary times.