2. Heat the oil in the pot, first add ginger and onion to stir fry, then add mutton to stir fry until the water is gradually dry, stir fry the mutton until it becomes discolored, cook with cooking wine for a while, then add a proper amount of water to submerge the mutton for about two fingers, add refined salt, sugar, dried tangerine peel, star anise, fennel, dried Chili and chicken essence to boil, and then turn to a casserole to stew for about 65438.
3.6. When the mutton in the casserole is cooked to maturity in July, add red and white radish, red dates, pepper and monosodium glutamate until the mutton is crisp and rotten. The radish is soft, leave the fire and sprinkle with sesame oil.