Goat leg? 1, 1 white radish, fennel seeds, fragrant leaves, 2 green onions, dried peppers, prickly ash, star anise and cooking wine.

1, prepare fresh leg of lamb in advance.

2. Prepare all kinds of seasonings, and put all the seasonings in the seasoning bag for later use.

3. Wash the leg of lamb with clear water in advance, blanch the blood with boiling water, and remove it for later use.

4. Pour hot water into the pot, add the fresh leg of lamb blanched with blood, add green onions, seasoning packets and appropriate amount of cooking wine.

5. After the fire boils, turn to medium heat and cook for about 30 minutes, then add the white radish prepared in advance.

6. Then continue to cook. When you poke the leg of lamb with chopsticks, it means it is ripe and can be turned off.

7. Remove the mutton when it is tender, and remove the sheep bones while it is hot.

8. Put the mutton back into the pot, cool it completely, take it out of the container, cover it with plastic wrap and put it in the refrigerator.

9. Take out the frozen mutton slices the next day and serve them with the prepared sweet noodle sauce or hot sauce.