Seasoning: salt? Soy sauce rock sugar? Ginger? Octagonal? Cinnamon? Raw pumping? Old smoke? Corn? Oil? Garlic stalk

Exercise:

1. Cut the horse meat into small pieces, blanch it in boiling water for 6 or 7 minutes, then take it out and drain it, and cut it into small pieces with a radish hob.

2. Take the oil pan, pour the corn oil into the pan, add rock sugar to boil the sugar color after 70% heat; Then pour in horse meat, stir-fry and color, add ginger slices, pour in carved flowers, add star anise and cinnamon, and then cover the pot for 3-4 minutes.

After 3.4 minutes, stir-fry the meat slightly, pour in the right amount of soy sauce to color, and cover the pot for 3 minutes.

After 4.3 minutes, pour boiling water, cover the pot and simmer for 45 minutes.

5. The meat has been stewed except for the fishy smell, and the skin of the meat has begun to soften, so put the radish into the pot, pour a proper amount of delicious salt, season it, then turn the fire to boil the soup, then simmer the radish and the meat for about 45 minutes, and pour out the soup to prevent it from sticking to the pot.

6. Then turn off the fire. Don't open the lid at once. After stewing for 5- 10 minutes, let the tastes of meat and radish absorb and merge with each other again, and then take it out. Finally, sprinkle some garlic leaves or chopped green onion.