Second, the practice of iron pot stewed mutton:
1. Cut mutton into thin slices with a thickness of 1.2 cm, cross-punch holes on both sides (with a depth of 1/3 of the meat thickness), cut into strips with a thickness of 1 cm, then dice them, put them in a bowl, add refined salt, egg white and wet starch and mix well.
2. Cut the onion into sections, cut the ginger into large pieces and mash it. Peel the radish and potatoes and cut them into large pieces.
3. It is best to slice the ginger into pieces, so that the ginger juice can be boiled out. The soup will be slightly spicy when it absorbs the ginger juice, which will drive away the cold and taste good.
4. Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and simmer for at least 1 hour.
5. Add salt and white pepper as appropriate after cooking.