2. Cut the mutton into pieces, soak it in cold water for about 1 hour, and add some salt.
3. It mainly removes blood and some unpleasant smell.
4. Put the mutton in cold water, fish for about 3-5 minutes after the water boils, and then take the mutton out. Note: You can add a few slices of ginger and pour a little cooking wine when the water boils.
5. Rinse the mutton with clear water and drain it for later use.
6, add a little oil to the hot pot, add ginger, garlic, garlic white, star anise, cinnamon, pepper, dried pepper and so on to saute.
7. Pour in mutton, stir-fry until the skin is slightly burnt, and add soy sauce. Note: When stir-frying, you can add some cooking wine, without salt, without salt, without salt.
8. Add enough cold water, bring to a boil with high fire, and turn to low heat for half an hour to an hour.
9. Add chopped white radish and garlic leaves, add a little salt, and continue to simmer for 15 to 2 minutes.
1. Note: If you need to add water halfway, do not add cold water, but add boiled hot water.
11. Transfer to an induction cooker, play seasoning freely, serve with all kinds of side dishes, burn while eating, and enjoy yourself.