250g mutton, radish 150g, medlar 1 teaspoon, aniseed 1 teaspoon, 2 sections of green onion, 2 slices of ginger, 2 teaspoons of cooking wine 1 0ml, salt1teaspoon, and pepper1/.

working methods

1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use.

2. Blanch the mutton in boiling water for a while, remove the blood foam, remove it, and rinse it with running water.

3. Heat the oil in the casserole with medium heat, add green onions, fresh ginger slices and aniseed to saute until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in appropriate amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked.

4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.