Mutton cooking method:

Ingredients: 2 kg mutton, 1 radish, onion, ginger, cinnamon, dried tangerine peel, dried red pepper, soy sauce, soy sauce, cooking wine, crystal sugar and oil.

Practice:

1. Peel the white radish, cut it into small pieces, pour it into boiling water and blanch it, then take it out and drain it for later use. Chop the mutton into small pieces, after washing, put the mutton directly into the pot with cold water, add a little cooking wine and ginger, and blanch the mutton.

2. After boiling the mutton in the pot, boil it for a few more minutes to completely boil the blood of the mutton, then skim off the floating foam on the surface with a spoon and take out the mutton. The foam has been skimmed off, and the remaining soup can be kept for stewed mutton.

3. There is no need to put oil in the pot. When the pot is hot, pour in the mutton and stir-fry the water vapor in the mutton. Then take it out. If there is oil in the pot, you don't need to put any more oil. If there is no oil, just add a little oil and add rock sugar to fry it. When the sugar in the pot turns dark brown and bubbles, pour in the mutton that has just been fried and stir well.

4. Add a little ginger, dried red pepper, cinnamon and dried tangerine peel, and color with a little soy sauce and soy sauce. Pour in hot water, cover the pot, turn to low heat and simmer for an hour after the fire boils.

5. Open the lid, add the onion knots and season with salt. Stew the boiled white radish together for about 2 minutes. At this time, there is no need to cover the pot. When the radish in the pot is ripe and smells good, it can be taken out of the pot. Sprinkle with coriander or green garlic.