Is it poisonous to eat lamb stew with pickled sorrel and carrots?

Carrot lamb stew

Materials:

Carrot a carrot, 900 grams of lamb, 3500 milliliters of water, cooking wine, scallion cut off, ginger, salt, 1 tsp. of sesame oil, white pepper, pepper packets

Methods:

1. carrots and lamb, and carrots and mutton cut into chunks and set aside.

2. Boil the lamb in boiling water and drain.

3. In a frying pan, add a moderate amount of salad oil and stir-fry the lamb over high heat until it turns white.

4. Add water and other seasonings (except sesame oil, white pepper and salt) and bring to a boil over high heat (I used a casserole dish instead). Reduce the heat to low and cook for about 1 hour.

5. Add the carrots and continue to simmer for another half hour, season with salt, white pepper and sesame oil to taste.

6. If you like cilantro and green onion, put cilantro and chopped green onion when eating. Do not like can not put.