The authentic practice of stewing mutton and the ingredients are as follows:

Materials/tools: mutton, scallions, ginger, wolfberries, cooking wine, white radish, salt, pepper, knife, pot.

1, prepare 800 grams of lamb, with the tip of the knife according to the bone walk through, pick off the bones, so that the bones and meat separated, cut into four square pieces, spaced about 4 centimeters apart, you can let the butcher to help cut well.

2, soak lamb, lamb into a bowl, soak in water for more than 2 hours, soak out the blood, remember to replace the water a few more times in the middle, and then control the water.

3, radish can deodorize and deodorize, the earth knows, radish can absorb the fishy flavor, so that children can also love lamb, white radish cut off 2 large pieces, rewire into a four-sided block, ginger cut 3 slices, scallions cut two sections.

4, pot with cool water, put the soaked lamb, blanching must be cool water in the pot, and then put 1 spoon of cooking wine, 2 slices of white radish, 1 spoon of rice vinegar, these can be effective in removing the stink.

5, with a large fire boiling, the pot began to foam, remember to be sure to skim off, has been cooking for about 5 minutes, the foaming fish clean until.

6, the lamb out, rinse, again dry water control, as long as the lamb on the line, the other accessories and throw away.

7, mutton into the pot, add hot water, put in the onion and ginger, pour a spoonful of cooking wine, start stewing, open the pot on high heat to low heat, mutton to be stewed about 2 hours or so.

8, lamb stewed to about 1.5 hours, and then put the white radish in, at least another half an hour of stew, until the radish and lamb are cooked, the whole process of 2 hours.

9, 10 minutes before the pot, and then into the wolfberry, add salt and pepper to taste, stewed mutton soup is ready, the original flavor, do not need to add any seasoning, add salt is good.