1, mutton needs to be blanched before cooking, usually 50-70 minutes. Don't cook in a pressure cooker. Generally, it is best to cook casserole for more time, so that the soup tastes stronger.

2, the practice of mutton:

(1) Wash the mutton and cut it into pieces of the same size. Marinate with salt, cooking wine, onion, ginger and garlic. Cut the radish into pieces, partially shred the onion, and cut the ginger and garlic into large pieces.

(2) Put the marinated mutton in a cold water pot, boil it with a big fire, and then remove the blood foam for later use.

(3) Take another pot, add water, add mutton, the water should not exceed mutton, after the fire is boiled, turn to medium heat, add onion, ginger, garlic, star anise, pepper, aniseed and salt, and continue to stew over medium heat.

(4) When the mutton is tasty and nearly cooked, remove the seasoning added before, then pull out the radish and put it in, add shredded onion, salt, monosodium glutamate and chicken essence, and simmer for 15 minutes.

(5) The ingredients are fully cooked and the mutton is soft and rotten. Before cooking, you can adjust the seasoning according to your own taste, and finally sprinkle with coriander.