1. Cut the mutton into small pieces and soak it in cold water 1 hour. Boil the water, pour in the mutton, pour in a spoonful of cooking wine, blanch until the mutton changes color, and take it out. Remove blood foam with cold water for later use.

2. Put pepper, star anise, cinnamon, nutmeg and tsaoko into a seasoning box and tie them tightly or wrap them in gauze for later use; Wash the pimples in the sea, peel the white radish and cut it into hob blocks for later use.

3. Put the blanched mutton into a pressure cooker, pour in a proper amount of cold water, put the onion, ginger and seasoning box into the pot, add a spoonful of cooking wine, cover the high-pressure pot cover and pressure-limiting raft, turn to medium heat for 20 minutes after the fire boils, and turn off the fire after the pressure cooker naturally discharges steam. If there is no pressure cooker, you can use an ordinary pot without stewing until the meat is rotten. )

4. Pour the mutton soup into the casserole, add the kelp knot and white radish, add appropriate amount of salt, boil over high fire, and stew over low heat until the kelp and radish are crisp and rotten. Sprinkle a little pepper to taste when eating.

The above is the method of mutton stew, please adopt it if you are satisfied.