Accessories: onion, ginger, salt and vinegar, coriander 1 tree and star anise.

Steps: 1, soak the mutton with bones for a while;

2. Remove the blood and wash it, and separate the bones from the meat with the mutton with bones;

3. Cut the onion into long sections and slice the ginger; 4, onion minced, coriander minced;

5. Fill the pot with water and cook the cut sheep bones for half an hour;

6. Remove the floating foam; 7. Pour in mutton; 8. Add star anise, onion and ginger slices;

9. After boiling, add salt to taste, and sprinkle with chopped green onion, coriander and vinegar when drinking.

Tip: soak mutton in cold water for a while and change the water every once in a while, which can effectively remove the smell of mutton.

Making tips

1, the blood of mutton should be washed away, and the fire should not be used for stewing, otherwise the soup will be colored;

2, water should be mixed enough at one time, and water cannot be added halfway;

3, radish can not be put in too early, otherwise the soup tastes bad.

1. soak mutton in water for 20 minutes to remove blood, then wash it. After washing radish, poke some small holes with toothpicks and cut hob blocks for later use.

2. Add the poked radish, mutton and cold water without mutton into the pot, boil for 5 minutes after the fire, and wash the mutton with warm water after taking it out.

3. Take another pot, add enough warm water, add mutton and two slices of ginger, boil over high fire and skim off the foam.

4. Remove the ginger, add two tablespoons of cooking wine and one piece of fragrant leaves, boil and simmer for about 90 minutes (until the mutton is tender and deboned).

5. Add radish slices to boil before drinking soup, and season with salt?

1 soak mutton in water for 20 minutes to remove blood, then wash it. After washing radish, poke some small holes with toothpicks and cut hob blocks for later use.

2. Add the poked radish, mutton and cold water without mutton into the pot, boil for 5 minutes after the fire, and wash the mutton with warm water after taking it out.

3. Take another pot, add enough warm water, add mutton and two slices of ginger, boil over high fire and skim off the foam.

4. Remove the ginger, add two tablespoons of cooking wine and one piece of fragrant leaves, boil and simmer for about 90 minutes (until the mutton is tender and deboned).

5. Add radish slices to boil before drinking soup, and season with salt.

500g of mutton (thin) Accessories: 200g of white radish.

Seasoning: cooking wine15g, ginger15g, pepper 2g, salt15g and monosodium glutamate 2g.

Steps: 1, the mutton is repeatedly rinsed with blood, blanched in boiling water and washed;

2, radish changed to a small note;

3. Put the mutton into a washed pot mixed with water, and put the pot on a strong fire to boil;

4. Remove the floating foam, add ginger, cooking wine and pepper, and move to a small fire to stew until it is seven-cooked;

5, pick up the meat and change it into a note, then put it in the pot, and stew the radish until the meat is soft;

6. Beat ginger and pepper, add salt and monosodium glutamate, and put them into a container.