1, ingredients: 3 kg of mutton, potato 1, appropriate amount of onion, ginger and garlic and appropriate amount of salt.

2. Mutton pot. Wash the mutton, cut it into pieces, put it in a pot, add cold water, and the water will drown all the mutton, and open a big fire.

3. Remove floating foam. Floating is sheep blood. After the water boils in the pot, skim off the oil slick.

4. Add auxiliary materials. Put the onion, ginger and garlic into the pot. Pay attention to cut the onion into large pieces, ginger into large pieces, garlic into whole pieces, and simmer slowly.

5, put salt. The mutton is simmered for about 1.5 hours. When mutton can be penetrated with chopsticks, add a proper amount of salt.

6. Add potatoes. Cut the potatoes into large pieces, and add the potatoes about 15 minutes after adding the salt.

7, collect soup out of the pot. Stew the potatoes for about 10 minutes. When you can pierce them thoroughly with chopsticks, open the fire to collect the soup, sprinkle with chopped green onion and take out the pot. An original stewed mutton from Inner Mongolia is ready.