Clean stewed mutton made of mutton, green radish, etc., the meat is white and tender, the soup is clear and bright, and maximizes the retention of the unique fresh aroma of mutton. Clearly stewed lamb meat is tender, easy to digest, high in protein, low in fat, and contains a lot of phospholipids, less fat and less cholesterol than both pork and beef.

Chop the mutton into 2 point 5 cm square pieces, ginger with a knife pat broken, part of the green onion shredded, part of the cut section; green carrot cut in half;

Mutton blanch with boiling water to remove the blood stains, poured into the ceramic pots, add ginger, green onion section, radish, boiling water (to the limit of not over the mutton), and then placed in the pot of a small iron rack, the pot with an appropriate amount of water (the lower part of the pot should be soaked in water), cover the lid tightly, and then put in a small iron rack. Burn until the meat rotten when skimming floating oil, fishing off the onion, ginger, radish, eat when adding shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.