Ingredients: 500g mutton (thin).

Accessories: 200g of white radish.

Seasoning: cooking wine 15g, ginger 15g, pepper 2g, salt 15g, monosodium glutamate 2g.

working methods

1. Mutton is repeatedly washed with blood, boiled in boiling water and washed;

2. Change the radish into a small note;

3. Put the mutton into a washed pot, mix it with water, and put it in the pot to boil;

4. Then remove the floating foam, add ginger, cooking wine and pepper, and move to a small fire to stew until it is 70% mature;

5. Pick up the meat and replace it with a note, then put it in the pot and stew the radish until the meat is soft;

6. Mix ginger and pepper, add salt and monosodium glutamate, and put them in a container.

condiments

Mutton with bone1500g

condiments

Appropriate amount of onion, ginger, coriander 1, star anise 2, salt and vinegar.

step

1. soak the mutton with bones for a while.

2. Wash the blood and separate the bones from the meat with mutton with bones.

3. Cut the onion into long sections and slice the ginger.

4. Chop onions and parsley.

5. Fill the pot with water and cook the cut sheep bones for half an hour.

6. Skim off the foam.

7. Pour in the mutton.

8. Add star anise, onion and ginger slices.

9. After boiling, skim off the foam and season with salt. Sprinkle chopped green onion, coriander and vinegar when drinking.