2. Cut the mutton into pieces, soak it in clear water 1 hour, and then use kitchen paper towels to absorb excess water after washing. Slice the white radish. Slice ginger, cut coriander from the middle, cut roots into long sections, and chop coriander leaves. Cut the green onion into long sections, and cut the green onion leaves into chopped green onion.
3. Put an appropriate amount of oil in the pot, heat the oil to 70% heat, add ginger slices and mutton and stir fry to get the oil. Pour 50 grams of rice wine and continue frying. Pour an appropriate amount of water, boil for 1 min, and then take it out. 3 grams of licorice, 3 grams of fennel and 3 pieces of fragrant leaves are put into a gauze bag and sealed.
4. Put the mutton into a casserole, and add ginger slices, parsley roots, onion segments, spice bags and water. Simmer 1 hour for 30 minutes, add radish pieces and continue stewing for 20 minutes, add 1 spoon salt and 2 grams of white pepper and mix well, then sprinkle with chopped coriander and chopped green onion.