Raw materials: right amount of leg of lamb.

Accessories: 2 potatoes, 2 carrots, carrots 1 root.

Seasoning: salt, ginger 1, pepper, coriander, onion 1, pepper and white pepper.

The practice of stewing mutton

1. A leg of lamb, cut into pieces, preferably large pieces for meat. 2 potatoes, radish 1 piece, 2 carrots, onion 1 piece, sauce 1 piece, and appropriate amount of pepper.

It's better to stew the whole white pepper together, but I didn't buy it, so I added pepper after cooking.

3. fish the leg of lamb into the soup with boiling water, add the right amount of water and add the right amount of pepper (if you are afraid of eating Chili, you can wrap it in gauze). Pepper can well remove the fishy smell of mutton and heat it with strong fire.

Mutton is stewed and other materials are processed. Cut the onion into sections, cut the ginger into large pieces, and mash. Peel the radish and potatoes and cut them into large pieces.

It is best to pat the ginger into pieces, so that the ginger juice can be boiled out. The soup will be slightly spicy when it absorbs the ginger juice, which will drive away the cold and taste good.

6. Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and turn to low heat and cook slowly for at least 1 hour.

7. After cooking, add salt and white pepper as appropriate, as well as coriander.