1. Clean the mutton first, cut it into fist-sized pieces (don't cut it too small, because the mutton will shrink when cooked in the later stage), and then cut the white radish into hob pieces, the best size is about two thumbs.

2. Add clear water to the pot, add raw ginger onion, cooking wine and mutton, and take out after blanching for one minute (blanching time is a little longer, if you see more dirt on the surface, you can put some salt and white vinegar, so that the mutton will be cleaner out of the pot).

3. Next, prepare a stainless steel barrel, put mutton, ginger, onion and clear water (more water, because you don't need to add water twice when cooking later), cover it and cook it on low heat for one and a half hours (you can open the lid several times in the middle and poke it gently with chopsticks, which means it is cooked). Wash the cooked mutton, and then tear it into strips by hand (tear it evenly, so that it can be served to people.

5. Finally, add the white radish and cook for two minutes on low heat, then add the mutton and start to adjust the mouth. Add salt, chicken essence, monosodium glutamate, pepper and so on. , stir well, pan and plate, sprinkle with garlic flowers prepared in advance. You're finished.