Ingredients

250g mutton, 150g white radish, 1 teaspoon wolfberry 5g, 1 aniseed, 2 green onions, 2 slices fresh ginger, 2 teaspoons cooking wine 10ml, 1 teaspoon salt 5g , 1/2 teaspoon of pepper 3g, 1 teaspoon of oil 5ml

Method

1. Wash the mutton and cut into 5cm pieces; wash the white radish and cut into 5cm pieces hob block, spare.

2. Put the mutton pieces into boiling water and blanch them for a while to remove the blood foam, take them out and rinse them with running water.

3. Heat the oil in the casserole over medium heat, add the green onion slices, fresh ginger slices and aniseed and sauté until fragrant. Add the blanched mutton cubes, cook in the cooking wine and stir-fry evenly. Pour in an appropriate amount of Bring water to a boil, reduce heat to low and simmer until mutton is cooked.

4. Add white radish cubes, wolfberry, salt and pepper, mix well, and continue to cook until the mutton and white radish are soft and mature.