〖Practice〗Soak the mutton in cool water for two hours, change the water for one hour interval, clean the mutton with water and cut it into small pieces,

2. Pour enough water into the pot, put the cut mutton into the pot, skimming off the froth after making the pot over a medium fire and pouring in the wine,

3. Then put in the peppercorns, onions and ginger, dried orange peel and hawthorn, cover the pot with a lid and turn it to a low fire to simmer for 1-1.5 hours. Cover the pot with a lid, turn the heat down and simmer for 1-1.5 hours.

7.

Fish out the orange peel and hawthorn, then sprinkle in the appropriate amount of salt

8.

Turn to medium heat and continue to simmer for 15-20 minutes, then turn off the heat and it is ready to eat

If you like to do the carrot and lamb soup, you can put in the carrot pieces or slices in the 7th step.

The quality of the lamb meat affects its flavor a lot, and good lamb itself will be on the flavorful side after it has been slaughtered and processed for acid removal. Also goat meat will have a much bigger flavor than sheep meat. Inner Mongolia's mutton will have a smaller flavor, so I hope you will come to Inner Mongolia to taste Inner Mongolia's mutton. I hope my answer can help you~