The methods of stewing mutton are as follows:

1. Cut the lamb chop, and when we cut it, we will just cut it into pieces, which are about the size of walnuts.

2. You don't need to blanch the braised mutton. After the mutton is cut, soak it in cold water for 3 minutes and then soak it in bleeding water! After the mutton is soaked, take it out and drain it. Cut the scallion into sections and smash the ginger for later use.

3. Heat the oil in a hot pot, stir-fry the ginger until fragrant, turn on the fire, and stir-fry the mutton pieces. Stir-fry until the water in the pot is less and the skin of mutton is tight, then add seasonings: onion, dried pepper and pepper, continue to stir fry evenly, and add boiling water to avoid mutton.

4. Add 15g of light soy sauce, 15g of dark soy sauce, 6g of salt and 3g of pepper, bring the soup to a boil with high fire, and then simmer for 4 minutes.

5. Using this time, we can prepare some carrots and white radishes. Cut the radish into pieces for later use.

6. When the mutton in the pot is stewed for about 3 minutes, open the lid and the pot is steaming! We will clip out the ginger and onion in the pot with chopsticks to avoid stewing for too long and affecting the taste. Put carrot pieces and white radish pieces into the pot and continue to stew for 1 minutes!