1, wash white radish and cut into pieces, soak soybeans in water for later use, and pat ginger with a knife after washing. Wrap galangal, star anise, Amomum tsaoko, Amomum villosum, cinnamon, fragrant leaves, pepper and other spices in a gauze and tie them in a small bag, so that you won't be disturbed by chopped spices when drinking soup.

2. First cut the mutton into pieces, wash away the blood, and then put it in a pot and blanch it with cold water. After blanching, take out the mutton, rinse it again and drain it.

3. Put an appropriate amount of cooking oil into the pot. After the oil temperature is high, add ginger slices and stir fry for a while, then pour in the cooked mutton slices, add a little cooking wine and stir fry until the water is dry.

4. Put the fried mutton and the previously wrapped seasoning bag into an electric pressure cooker, pour in the soaked soybeans, add water without ingredients, then cover the lid and start to stew mutton soup, and cook for 40 minutes to stop the fire.

5. Add chopped white radish to the mutton soup, add appropriate amount of salt to taste, then cover the pot and cook for 10 minutes.