[Materials] Mutton, white radish, onion, ginger, coriander, salt, vinegar and pepper.

[Practice] Wash the mutton in a basin, and then soak it in clear water for 30 minutes, so as to soak out some of the remaining sheep blood in the mutton.

2. Cut the mutton into pieces with a thickness of about 5mm, and cut it with broken wires when cutting, so that the mutton made in this way is not clogged.

3. Add water to the casserole, add onion and ginger to the water, then pour the sliced mutton into the water, blanch it quickly and take it out.

4. Add water to the casserole, and add mutton, pepper, fragrant leaves, onion, ginger and salt.

Add the chopped white radish after 5 or 30 minutes. Don't put the radish in too early, just put it 30 minutes before the pot.

6, out of the pot, add salt, sprinkle with chopped green onion, coriander powder, out of the pot.

Stewed mutton this dish must be less oil, less salt and less seasoning, so as to stew the delicious flavor of mutton itself.

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