Ingredients: 250 grams of sheep bone, a bag of sauerkraut, a section of onion, a piece of ginger, half of star anise, 5 grams of cinnamon, a bottle of white wine and a little salt.

Practice steps:

1, put the sheep bone in cold water, boil it, turn off the fire and wash it;

2. Add enough water to the casserole, add ginger, a section of green onion, half a cinnamon star anise and a bottle of white wine, and cook the sheep bones flying on the water for three hours;

3. Boil water over a large fire, open the lid and stew for half an hour, then cover the casserole and stew for two and a half hours;

4. Wash the northern sauerkraut, wring it out by hand, put a little oil in the pot, pour the sauerkraut into the pot and fry it slowly;

5. Pour the mutton soup that has been stewed for two and a half hours into an iron pot, stew for more than 20 minutes on medium fire, and take it out after adding salt for ten minutes.

Tip:

1, sheep bones with wine, cinnamon and star anise to remove the smell of sheep.

2. Sauerkraut will have a strange pickled smell if it is not fried.

3, like to eat fans, fans can also be placed in the process of iron pot stew.

4, be sure to use an iron pot, if not, you can use a casserole instead, the taste will be different.

Kitchenware used: iron pot.