2. chopped into large pieces with water soaked 2 to 3 hours to blood water

3. soaked legs of lamb in cold water to boil, skimming foam cooking for about 5 minutes to make the blood froth out of the net

4. cooking pot with a moderate amount of water in advance of the boiler, blanch the legs of lamb pieces into the cooking pot

5.

5. Onion, ginger peeled and cleaned cut into onion, ginger flattened with a knife, a little pepper rinsed into the cooking pot

6. Add an appropriate amount of cooking wine to cover the lid of the pot in a low heat stew for 1 hour

7. halfway you can skim the floating oil so that when you eat it will not be too greasy

8. 1 hour after adding the right amount of salt continue to stew for 30 minutes or so

9. minutes

9. Stew until the mutton is cooked and rotten can turn off the fire, if you do not want to drink the soup can be a big fire juice, check whether the mutton is cooked or not can use chopsticks to easily frustrate through it can be