There are still many tips for braised lamb. Mutton has a strong smell, which many people cannot accept. I want to eat mutton but I'm afraid of the smell. What should I do? Carrot is here to help. Just prepare a white radish, cut it into four large pieces, cook it together with the mutton, cook for about 15 minutes, and then take out the radish. You don’t need to add too many spices. What you are looking for is the pure aroma of mutton. Add some red dates and wolfberries to nourish your body and taste wonderfully.

Introduction to the recipe

4 pounds of lamb ribs or leg meat with skin, one white radish, 3 red dates, 20 wolfberries, 30ml light soy sauce, 5ml dark soy sauce, 50g rock sugar, 2 star anise

1. Cut the mutton into pieces, rinse well, put water in the pot, put the mutton in cold water, and cook over medium heat: Cook the mutton in cold water to force out the bleeding.

2. After boiling, cook for 5-10 minutes and scoop out most of the blood foam.

3. Take out the mutton and use running water to remove the blood on the surface of the mutton. Rinse off the foam and impurities

4. Put it back into the pot, add an appropriate amount of hot water and bring to a boil over high heat. Peel the white radish and cut it into large pieces and put it into the pot. After cooking for 15 minutes, take out the radish. Add the white radish and cook with the mutton. After boiling, take out the radish and cook the mutton to remove the mutton smell.

5. After taking out the radish, add about 50g of rock sugar and 2 star anise. After the sugar dissolves, add about 30ml of light soy sauce, and then add about 5ml of dark soy sauce for color

6. Cook for 15 minutes, then reduce to medium-low heat and simmer, add red dates and wolfberry

7. Simmer for about 90-120 minutes until the mutton is tender and tender

8. Finally reduce the juice over high heat