The soup turns black because some ingredients of meat combine with iron in the iron pot, so the pot can be changed to aluminum pot or stainless steel pot.

Here is a brief introduction to the materials and practices of instant-boiled mutton.

Ingredients: mutton 1200g, half a Chinese cabbage, 2 ginger, rice wine, coriander, 2 chopped green onion, 2 Chinese angelica, 5 Chinese wolfberry, 75g dried tangerine peel, Chuanxiong 10g, and licorice 1.

1. Wash the mutton and cut it into pieces, blanch it with boiling water and pick it up.

2. Use a gauze bag to put Chinese wolfberry and other medicinal materials into the bag.

3, ginger slices, hot oil saute ginger slices, add mutton, stir fry until the fragrance overflows.

4. Add a proper amount of wine and water, and put them in the pot together with the traditional Chinese medicine bag to stew for about 1 hour.

5. Finally, wash and slice the cabbage, and put it in the pot for 20 minutes. Before taking out the pot, pour in a little wine and take out chopped green onion and coriander.