Ingredients: mutton 250g, radish 150g, Lycium barbarum 5g, 1 teaspoon, aniseed 1, 2 onions, 2 slices of ginger, 2 teaspoons of cooking wine, salt 1 teaspoon, pepper 1 teaspoon and oil 3g.

Exercise:

1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use.

2. Blanch the mutton in boiling water for a while, remove the blood foam, remove it, and rinse it with running water.

3. Heat the oil in the casserole with medium heat, add green onions, fresh ginger slices and aniseed to saute until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in appropriate amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked.

4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.

Stewed mutton

Ingredients: 500g mutton, 25g onion, a little radish, 25g coriander, 5g monosodium glutamate, salt, ginger, vinegar, pepper and sesame oil.

Exercise:

1. Chop the mutton into 2.5 cm square pieces, mash them with a knife, shred the onion and cut into parts; Cut the radish in half.

2. Blanch the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the pot should run in water), cover the lid tightly, skim off the oil slick when the meat is rotten, take out the onion, ginger and radish, and add it when eating.