2. Cut the mutton into pieces and continue to soak for ten minutes.
3. Control dry water.
4. Drain the water in the casserole and put the mutton pieces in it.
5. Boil the water, skim off the froth, and add the onion and ginger.
6. Add hawthorn, medlar and walnut. (Wash in advance)
7. Stew the mutton until it is cooked, and season with a little salt.
8. Just bring the pot and put it on the plate.
1, mutton bubble is blood bubble. If you want to shorten the time, you can cook it directly and skim off the froth.
2, adding hawthorn can help the mutton crisp and rotten, or you can go to the smell.
The following is a graphic introduction: /recipe/ 17 1703.