Cut the mutton into pieces.
Peel carrots and cut into pieces.
Add oil to the pot and heat it, pour the lamb and stir-fry until the color turns white.
Add chopped leek and ginger slices, then pour in cooking wine and continue to stir until the oil of the mutton is separated out.
Pour the right amount of water to submerge the mutton, then pour soy sauce, add bay leafs, cover the pot and boil, then turn to medium-low heat and simmer.
After stewing the lamb until it is eighty mature, pour the carrot pieces and stew together.
After the carrots are rotten, add salt and mix well, enjoy!