(1) One leg of lamb, cut into pieces, and it is better to sell meat in large pieces. 2 potatoes, 1 turnip, 2 carrots, 1 green onion, 1 sauce and pepper.
(2) The leg of lamb is cooked, fished out and put into the soup. Add appropriate amount of water and pepper. Pepper can remove the fishy smell of mutton very well, and heat it with strong fire.
(3) While stewing mutton, handle other materials. Cut the onion into sections, cut the ginger into large pieces, and mash. Peel the radish and potatoes and cut them into large pieces.
(4) Ginger is best broken, so that the ginger juice can be boiled out. The soup will be slightly spicy when it absorbs the ginger juice, which will drive away the cold and taste good.
(5) Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and turn to low fire for slow cooking at least 1 hour. When cooked, add salt and white pepper, and coriander.
2. Practices and steps of mutton stew
(1) Wash and blanch the leg of lamb. Wash radish, peel and cut into pieces, wash onion and tie a knot.
(2) Take a large casserole, add mutton, three radishes, onion knots, ginger slices, fragrant leaves and cooking wine, and put them in water and cook for 1.5 hours.
(3) Take out the onions and radishes. Put down another piece of radish, add salt, bring it to a boil on high fire, and simmer on low fire until the radish is cooked. Add some chicken essence, coriander and pepper, OK!
Step 3 stew mutton
(1) Chop the mutton into 2.5 cm square pieces, chop with a knife, and shred the onion into parts; Cut the radish in half;
(2) Wash the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water, then put it on a small iron frame in the pot, and add a proper amount of water into the pot.
(3) Cover the lid tightly, skim the oil slick when the meat is rotten, remove the onion, ginger and radish, and add shredded onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate and salt to taste when eating.