The authentic practice of stewing mutton is as follows:

Main ingredients: 600g of mutton, half a white radish.

Accessories: 20g of highly white wine, ginger, a little pepper, a little less, 2 slices of Angelica dahurica, a little dry hawthorn, salt.

1, mutton cut clean, soaked in water for 1 hour to remove blood and stink.

2, lamb cold water blanching pot, the pot into a large amount of water and 20g white wine.

3, after the water boils and cooks for 2 minutes, you can fish out the lamb.

4, casserole pour into the appropriate amount of boiling water, blanched lamb down into it, and then put a little ginger, pepper, Angelica dahurica, hawthorn.

5, cover the pot with a lid and stew for 1 hour, time to, open the lid, cut into half a white radish into, put the right amount of salt, then stew 15 minutes out of the pot.