1, seasonings: salt, pepper, onion, ginger, garlic, star anise, chicken essence, orange peel. When cooking mutton, put a few pieces of orange peel, you can deodorize, and mutton flavor.

2, ingredients: lamb, white wine, horseshoes, white radish.

3, the lamb cut into pieces, blocks to be slightly larger.

4, the ginger slices, into the cool water pot, the lamb into the cool water pot heating blanching, water boiling cooking white wine.

5, the horseshoe peeled and soaked into the cool water. Cold horseshoes, and mutton with the pot can neutralize the dry heat of mutton, easy to fire in the fall to play a role in warming.

6, stewed mutton is concerned about the slow fire fine stew, with a casserole pot to boil a pot of hot water, the water should be enough.

7, all the seasonings a brain into the casserole, add the previous blanched lamb, turn the fire to the minimum, slow cooking for three hours.

8, white radish cut into pieces, with the prepared horseshoe together into the pot, slow cook for half an hour.

9, out of the pot according to personal taste sprinkle salt and white pepper, you can also add some parsley to taste.