Caishi seasonings

Mutton, white radish, pepper, red dates, medlar, ginger slices, onion segments, cooking wine, white pepper, salt and coriander.

Production steps

1, mutton is cut into walnut pieces, and white radish is peeled and cut into hob pieces for later use. (Note: Don't lean mutton first. It is recommended to choose blood red, which has no moisture after squeezing and elastic meat quality. )

2. Pour cold water from the pot and rinse off the blood. Take another pot, immediately put the cooked mutton into boiling water, add pepper, red dates, medlar, ginger slices and onions and stew for 20 minutes. Pay special attention to 15 pepper in half a catty of mutton. If you are afraid of fishy smell, you can cut the radish, make a hole in it and cook it in a pot. Remember to take it out at last.

3. Add cooking wine, white pepper and salt to stew for 30 minutes when the pot is opened again. When the mutton is ripe, roll the radish, stew the radish until it is translucent, and sprinkle with coriander.