Wash radish, peel it and cut it into pieces of equal size. Wash the bone marrow of mutton and sheep, and cut into pieces. Wash tangerine peel, wash ginger and mash. Wash shallots and cut them into chopped green onions.
3. Put the mutton, dried tangerine peel and peeled ginger into the pot and boil it with high fire. Turn off the fire when the foam comes out, and rinse the foam with clear water for later use.
4. Wash and blanch the mutton and ginger together, and put them in a saucepan.
Before putting the white radish into the pot, it has been blanched with boiling water to remove the spicy taste of the radish.
6. Add cooking wine and increase it according to the capacity of the stew pot. Generally, 2 spoonfuls is enough.
7. Inject purified water without mutton and radish.
8. Press the old fire soup button in the saucepan. Stew for 3 hours
9. Add two spoonfuls of refined salt to taste.
10. Add a spoonful of chicken essence to refresh yourself.