1, mutton chop meat cut, cut when we cut it into blocks on the line, cut into walnuts almost as big a piece.

2, the production of stewed lamb does not need to blanch, mutton cut with cold water after soaking for 30 minutes, soak the blood water can be! Mutton soaked well after fishing out drained a little water. Onions cut into sections, ginger patted spare.

3, hot pot of oil, put ginger stir fry flavor, open the fire, put the mutton pieces stir fry. Stir-fry until the water in the pan becomes less, the cortex of lamb tightened into the seasoning: scallions, dried chili peppers, peppercorns, continue to stir-fry evenly, add boiling water did not exceed the mutton.

4, add 15 grams of soy sauce, 15 grams of dark soy sauce, 6 grams of salt, 3 grams of pepper, open high heat to bring the soup to a boil, and then turn the heat down to simmer for 40 minutes.

5, use this time, we can prepare some carrots, white radish. Cut the radish into pieces and set aside.

6, when the lamb in the pot is simmering for about 30 minutes, open the lid and the pot is steaming! We will use chopsticks to clip out the ginger and scallion segments in the pot, so as not to stew for too long to affect the texture of the serving. Add the carrot chunks and white radish chunks to the pot and continue to simmer for 10 minutes!