1. Put the cut mutton into a cold water pot and pick it up after the surface of the mutton turns white. Boil the water, add some salt and white radish and cook for three minutes.

2. Put the blanched mutton, ginger slices, onion knots, white radish pieces, cinnamon, candied dates and rice wine into the pot, and add a proper amount of water to boil. Remove floating foam, bring to a boil, turn to low heat and continue cooking for one hour.

3, pinch out the onion festival, add the right amount of medlar and cook for three to five minutes.