Main ingredients: 800 grams of lamb, 1 white radish.

Accessories: 3 slices of ginger, 2 pieces of green onion, 1 tablespoon of rice vinegar, 15 peppercorns, moderate amount of cooking wine, salt, pepper, 10 wolfberries.

Steps:

1, clean the lamb, cut into 4 cm square pieces.

2, soak it in water for more than 2 hours to soak out the blood, and change clean water several times in between.

3, soak the lamb during the preparation of other ingredients, the first white radish cut off 2 large (blanching lamb used to remove the stench), the rest of the cut into 4 cm or so of the block, ginger cut 3 slices of scallions cut two.

4, ready to blanch lamb: pot with cool water, put the soaked lamb, put two pieces of white radish in, and then put pepper and a spoon of rice vinegar. (Peppercorns and rice vinegar can effectively remove the stink, radish can absorb the stink).

5, high heat to cook out the foam, with a leaky spoon constantly skimming out the foam, about 5 minutes to cook no longer out of the foam can be.

6, lamb blanched and served out. (pot of two slices of white radish thrown away do not want).

7, the next stewed mutton: blanched mutton into the rice cooker, add hot water, put in the green onion and ginger, pour the right amount of wine, began to stew, mutton to stew about 2 hours or so. (Water once added enough, like to drink mutton soup on more, you can according to their own taste to put a variety of big spices).

8, mutton stewed to about 1.5 hours, put the white radish in, at least another half an hour, until the radish and mutton are cooked through.

9, 10 minutes before leaving the pot, put in the wolfberries, add salt and pepper to taste.