1. Soak the mutton in water for more than one hour to remove the blood.

2. Cut the mutton into pieces and continue soaking for ten minutes.

3. Control dry moisture.

4. Pour water into the casserole and put the mutton pieces into it.

5. Boil the water, skim off the foam, and add onion and ginger.

6. Add hawthorn, wolfberry, and walnuts. (Wash in advance)

7. Simmer over low heat until the mutton is cooked and tender, then add a little salt to taste.

8. Take it out of the pot and put it on a plate.

1. The mutton is soaked to remove the blood. If you want to shorten the time, you can cook it directly and skim off the foam.

2. Adding hawthorn can help the mutton crisp up and remove the fishy smell.

The following is a graphic introduction:/recipe/171703