Ingredients: 500g mutton, half radish, scallion 1 root, ginger 10g, cooking wine 15g, 2 parsley, pepper 1g, dried tangerine peel 1g and salt 4g.

Steps:

1, fresh mutton is soaked in cold water for about 20 minutes, and then cut into small pieces the size of mahjong pieces.

2. Put the mutton in a pot, add cold water, pour in 15g cooking wine, add 5g ginger, 1g tangerine peel, 1g pepper, and bring to a boil.

3. After the water is boiled, open the lid and simmer, skimming off the floating foam.

4. Soak in the fire for 1 min, take it out directly with a strainer and put it into a casserole, and pour in the prepared high-temperature boiling water of about 1300ml.

5. Add 5g peeled ginger slices and three shallots. Then cover the casserole and start stewing. After the water boils, simmer over low heat.

6. After stewing for 20 minutes, open the casserole lid, pick out the green onions, and then cover the lid to continue stewing.

7. After stewing 1 hour 10 minutes, open the lid. The mutton soup turned milky white. Pour in the radish pieces cut in advance and continue to stew 10 minutes. Finally, add the right amount of salt and stew for about 5 minutes.

8. Put in a bowl and sprinkle with chopped green onion.