1. Cut lamb chops. When cutting, we will only cut it into pieces, about the size of a walnut.

2. You don't need to blanch to make braised mutton. After the mutton is cut, soak it in cold water for 30 minutes, and then soak it in bloodletting water! After the mutton is soaked, take it out and drain it. Cut the onion and mash 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 there is little water in the pot and the mutton skin is tight, then add seasonings: onion, dried pepper and pepper, continue to stir evenly, add boiling water to avoid mutton.

4. Add 15g light soy sauce, 15g light soy sauce, 6g salt and 3g pepper, boil the soup with strong fire, and then simmer for 40 minutes.

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

6. When the mutton in the pot has been stewed for about 30 minutes, open the lid and the pot is steaming! We will use chopsticks to clip the ginger and onion out of the pot to avoid stewing for too long and affecting the taste. Put carrot and white radish into the pot and continue to stew 10 minutes!