This material is particularly simple and not complicated to make. The stewed mutton tastes fresh and tender, the radish is soft and glutinous, and the soup is delicious. Eat a bite of meat or radish and drink a mouthful of soup, and you will be full of happiness.

Specific production method

Step 1: Prepare the ingredients. Sheep hind leg meat 1000g, white radish 1, ginger, onion 1, medlar, coriander.

Step 2: Clean the mutton and cut it into pieces of about 3 cm, as shown in the figure.

Step 3: soak the mutton in clean water for 1-2 hours to soak the blood in the meat. (Change the water once when soaking)

Step 4: First, cut a quarter of the radish into large pieces, and slice the onion and ginger for later use, as shown in the figure.

Step 5: Blanch the mutton in a pot with cold water.

Step 6: Take out the cooked mutton and put it into the soup pot, then put the radish, onion, ginger and a few fragrant leaves into the pot, and then pour in 1000 ml warm water. After the fire boils, turn to low heat and stew 1.5 hours.

Step 7: After the mutton is stewed, take the radish, ginger, onion and fragrant leaves out of the pot. The radish pieces put into the pot for the first time are used to absorb the flavor of mutton. So, be sure to fish out the white radish. This is also a small coup. )

Step 8: Cut the remaining three-quarters of the white radish into hob blocks and put them in the casserole.

Step 9: Pour the stewed mutton and soup into the casserole, and then add 3 tablespoons of salt to taste. After the fire boils, turn to low heat and stew 10 minutes.

Step 10: put more than a dozen medlars in the pot and stew for another 5 minutes. Sprinkle a little white pepper before turning off the fire and mix well.