The method is as follows:

The stewed mutton is made of mutton, green radish, etc. The meat is white and tender, and the soup is clear, retaining the unique fragrance of mutton to the maximum extent. The meat of stewed mutton is tender and easy to digest. It is high in protein, low in fat and contains more phospholipids. It has less fat and less cholesterol than pork and beef.

Chop the mutton into 2.5 cm square pieces, smash the ginger with a knife, shred some green onions and cut some into sections; cut the green radish in half;

Pour boiling water into the mutton Remove the blood stains, pour it into a pottery basin, add ginger, green onion segments, radish, and boiling water (as long as the mutton is covered), then place it on the small iron rack in the pot, and add an appropriate amount of water (the lower part of the pot). part should be soaked in water), cover the pot tightly, and when the meat is cooked, skim off the floating oil, remove the green onions, ginger, and radish, and add shredded green onions, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt, etc. to season when eating. .