Preparation materials: mutton, radish, water bamboo, Chinese cabbage, garlic, dried tangerine peel, soy sauce, sugar, yellow wine and fermented bean curd.
1, prepare materials.
2. The mutton is boiled in cold water, drained and rinsed.
3. The mutton pieces, garlic and dried tangerine peel in the dry pot are simmered and then added with yellow wine to stir fry.
4, then add water to cover two-thirds of the mutton, as well as soy sauce, sugar, soy sauce, fermented bean curd, and water bamboo, and cover it with medium fire until the meat begins to be a little rotten.
After stewing for 50 minutes, the meat begins to be boneless. At this time, add white radish and cabbage, continue to stew for 20 minutes and then take out the pot.
6, out of the pot.