2. Cut the mutton into pieces and soak it in clean water 1 hour. After washing, use kitchen paper towels to absorb excess water. Cut the white radish into pieces, slice the ginger, cut the coriander from the middle, cut the root into long sections, and chop the coriander leaves. Cut the scallion into long sections, and cut the onion leaves into chopped green onion.
3, put the right amount of oil in the pot, the oil temperature is heated to 70%, add ginger slices and mutton and stir-fry the oil. Pour 50 grams of rice wine and continue to fry. Pour appropriate amount of water and cook for 1 min, then take it out. Put 3 grams of licorice, 3 grams of fennel and 3 slices of fragrant leaves in a gauze bag and seal them.
4. Put the mutton into the casserole, add ginger slices, parsley roots, onion segments, spice bags and water. Simmer 1 hour for 30 minutes, add radish pieces and continue stewing for 20 minutes, add 2 grams of salt 1 spoon and white pepper and mix well, then sprinkle with chopped coriander and chopped green onion.