Take one-year-old Capricorn with flesh and blood, cut it into pieces about 5 cm long, soak it in clear water for about an hour, add clear water to the pot, take out the soaked mutton, put it in the pot, boil it over medium heat, remove the foam, add a little pepper, ginger slices, onion slices and appropriate amount of salt, cover it, and continue to cook it over medium-low heat until the meat is rotten (taste it yourself), and take out the onion slices.

Put it in a bowl and sprinkle with coriander and onion.

Note: 1: To make mutton fresh, it must be soaked in water to remove blood and smell. 2. Don't be too angry. If the fire is too big, the soup will turn milky white, which will affect the appearance. 3. The foam should be cleaned, and the firepower should be reduced when foaming, otherwise the foam will be boiled by the fire and the dish will be a complete failure. 4. If you want to eat vegetables, you can also add carrots or green radishes when the mutton is ripe (the radishes should be cut into hob blocks, which can be slightly larger).

500 grams of mutton, 25 grams of onion, a little radish and 25 grams of coriander.

Salt, ginger, vinegar, pepper and sesame oil 5g.

eating habits

1. Chop the mutton into 2.5 cm square pieces, mash them with a knife, shred the onion and cut into parts; Cut the radish in half;

2. Blanch the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the pot should run in water), cover the lid tightly, skim off the oil slick when the meat is rotten, take out the onion, ginger and radish, and add it when eating.

Gourmet special

It tastes light and pleasant.