2. Cut the mutton into pieces, soak it in cold water 1 hour or so, and add some salt.
3, mainly to remove blood and some smells.
4, mutton cold water into the pot, after the water is boiled, remove it for about 3~5 minutes, and take out the mutton. Note: When the water boils, you can add a few slices of ginger and pour some cooking wine.
5. Wash the mutton with clear water and drain it for later use.
6, add a little oil to the hot pot, add ginger, garlic, garlic white, star anise, cinnamon, pepper, dried pepper and so on.
7. Pour in mutton, stir-fry until the skin is slightly burnt, and add soy sauce. Note: when cooking, you can add some cooking wine, no salt, no salt.
8. Add enough cold water, bring the fire to a boil, and simmer for half an hour to an hour.
9. Add chopped white radish and garlic leaves, add a little salt, and continue to simmer 15 to 20 minutes.
10, note: If you need to add water halfway, don't add cold water, add boiled hot water.
1 1, transfer to the induction cooker, freely play seasoning, mix with various side dishes, eat while scalding and enjoy.