1. Wash the mutton tendon and cut it into appropriate size pieces; put a little ginger and rice wine into the pot, pour the mutton tendon into the pot with cold water, and slowly pour the blood over medium-low heat without letting the water Turn off the heat before the water boils. You will see a lot of dark red blood coming out of the pot. Take out the lamb tendons and rinse them with cold water. (This step is very important. It will minimize the mutton smell. If boiling water is put in, the meat will tighten quickly and the mutton smell will not come out; the sweetness will keep disappearing.)

2. Wash the red and white radishes, peel them, and cut them into the same size as mutton tendons. Add the washed mutton tendons and the spice bag; pour in rice wine and three centimeters of water to cover the ingredients, and turn on high heat. Bring to the boil and simmer over low heat for two hours until the lamb tendons are tender.