1. Put the cut mutton into the pot and put it in cold water, and pick it up after the surface of the mutton turns white. Boil the water, add some salt and white radish and cook for three minutes.

2. Put the scalded mutton, ginger slices, onion knots, white radish pieces, cinnamon, candied dates and rice wine into the pot, add appropriate amount of water and cook over medium heat. Remove floating foam, bring to a boil, and turn to low heat to continue cooking for one hour.

3, pinch out the onion festival, add the right amount of medlar and cook for three to five minutes.