Ingredients: 1500g bone-in mutton

Accessories: appropriate amount of onion, ginger, salt, vinegar, 1 coriander, 2 star anise

Steps:

1. Soak the bone-in mutton for a while;

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

3. Green onions Cut into long sections and slice the ginger;

4. Chop the green onion and mince the coriander;

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

6. Skim off the foam;

7. Pour in the mutton;

8. Add star anise, green onions and ginger slices;

9. Cook After boiling, skim the foam and add salt to taste. When drinking, sprinkle with chopped green onions, coriander and vinegar.

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

Editing of Production Tips

1. The blood of the mutton should be rinsed away, and the stew should not be stewed over high heat, otherwise the color of the soup will be poor;

2. Water should be added at once. Enough, do not add water in the middle;

3. Do not add radish too early, otherwise the soup will taste bad.

1500g bone-in mutton. Soak the mutton in water for 20 minutes to remove the blood and wash it. Poke some small holes with a toothpick after washing the radish and cut into hob pieces for later use

2. Add to the pot Poke the radish pieces, mutton and cold water that has not covered the mutton. Bring to a boil over high heat and cook for 5 minutes. Remove the mutton and wash it with warm water.

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

4. Remove the ginger, add two tablespoons of cooking wine and a bay leaf, bring to a boil, then simmer for about 90 minutes (until the mutton Soft and tender)

5. Add radish slices to boil before drinking the soup, sprinkle with salt to taste

500g mutton (lean)

Accessories: 200 grams of white radish

Seasoning: 15 grams of cooking wine, 15 grams of ginger, 2 grams of pepper, 15 grams of salt, 2 grams of MSG

Steps:

1. Rinse the mutton repeatedly to remove the blood, blanch it in boiling water and then wash it;

2. Change the radish to a smaller size;

3. Put the mutton into a washed pot and mix it with water , put the pot on a high fire and bring to a boil;

4. Remove the foam, add ginger, cooking wine, and pepper, move to low heat and simmer until seven mature;

5. Remove the meat and change it into medium strips, then put it into the pot, add the radish and stew until the meat is soft;

6. Remove the ginger and pepper, add salt and MSG, put it into the pot, and put it into a container.

1. Soak the mutton in water for 20 minutes to remove the blood and wash it. Poke some small holes with a toothpick after washing the radish, cut into hob pieces and set aside

2. Add the poked radish to the pot Boil the radish cubes, mutton and cold water covering the mutton over high heat for 5 minutes. Remove the mutton and wash it with warm water

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

4. Remove the ginger and add two tablespoons of cooking wine and a bay leaf. Bring to a boil, then reduce to low heat and simmer for about 90 minutes (until the mutton is tender and tender) Bones)

5. Before drinking the soup, add radish slices and boil, then sprinkle with salt to taste