mutton 8g

radish 1

auxiliary material

ginger

onion

2 sections

rice vinegar

1 spoon

pepper

15 grains

cooking wine

appropriate amount. Cut into pieces about 4 cm square

2.

Soak in clear water for more than 2 hours, and soak the blood out, and change clean water several times in the middle

3.

Prepare other ingredients during soaking mutton. First, cut off 2 large pieces of white radish (used to remove the smell of mutton), cut the rest into pieces about 4 cm, and cut ginger into 3 pieces. (Zanthoxylum bungeanum and rice vinegar can effectively remove the smell of smell, while radish can absorb the smell of smell)

5.

Boil the foam on high fire, and keep skimming it out with a sieve spoon, and cook for about 5 minutes to stop foaming.

6.

Boil the mutton and serve it out. (Don't throw away the two white radishes in the pot)

7.

Next, stew the mutton: put the cooked mutton in the rice cooker, add hot water, add the onion and ginger slices, pour in a proper amount of cooking wine, and start stewing. The mutton should be stewed for about 2 hours. (Add enough water at a time, if you like to drink mutton soup, add more, and you can put all kinds of aniseed according to your own taste.)

8.

Stew the mutton for about 1.5 hours, put the white radish in, and stew for at least another half hour, until the radish and mutton are cooked

9.

1 minutes before cooking, add the wolfberry fruit, and season with salt and pepper.