500g foreleg meat 500g lamb chops Soak for 30 minutes, then add scallions, ginger, cooking wine and blanch. Clean with warm water. 500g carrots, cut into hob pieces. 20g garlic and 20g ginger. Braised Mutton Spicy Bun 5g dried chilli, 3g Chinese prickly ash, Octagon 1g, 2g white pepper, 1 g of fragrant leaves, Fennel 1g, 0.5g grass fruit, Angelica dahurica 2g, 2g Sannai, 2 g cumin. Put in spice bag after washing Fry the mutton until done. Add 30g chopped bean paste. Add garlic and ginger to stir fry until fragrant. Add boiled water. First seasoning: 2g salt 10g yellow rock candy 25g light soy sauce 10 grams of regular soy sauce 30 grams of cooking wine. Simmer for 40 minutes, then add white radish. Add salt and soy sauce according to your taste. Simmer for 20 minutes, then dish up.