1, material: leg of lamb 800g, onion 1 root, ginger 1 small piece, 3-4 slices of dried hawthorn, 2g of pepper, 2 jujubes, 2g of Lycium barbarum, 2 tablespoons of cooking wine, and salt 1 tablespoon.

2. Cut the front leg of a sheep into large pieces, clean it, soak it for about an hour to remove blood, and change the water several times during this period.

3. Peel the onion and ginger, wash them, cut the onion into large sections, pat the ginger flat with a knife, wash the pepper, jujube, medlar and hawthorn, and put the soaked mutton into a boiling water pot.

4. Boil until boiling, skim off the blood foam, add a proper amount of cooking wine after skimming off the blood foam, add onion, ginger, pepper, jujube, medlar and hawthorn, simmer with low fire, and skim off the oil slick.

5. After stewing for one hour, remove the ingredients with chopsticks, add appropriate amount of salt to taste, and continue stewing for about 30 minutes, then turn off the heat.