Ingredients: 2 kg mutton, 1 radish, onion, ginger, cinnamon, dried tangerine peel, dried Chili, soy sauce, soy sauce, cooking wine, rock sugar and oil.
Exercise:
1. Peel the white radish, cut it into small pieces, blanch it in boiling water, remove it and drain it for later use. Chop the mutton into small pieces, wash it, put it directly into the pot with cold water, add a little cooking wine and ginger, and blanch the mutton.
2. After the mutton is boiled in the pot, cook it for a few more minutes to completely boil the blood of the mutton, then remove the floating foam on the surface with a spoon and fish out the mutton. The foam has been skimmed, and the remaining soup can be kept for stewed mutton.
There is no need to put oil in the pot. When the pot is hot, pour in the mutton and stir off the water vapor in the mutton. Then take it out. If there is oil in the pot, there is no need to put any more oil. If there is no oil, add a little oil and stir-fry with rock sugar. When the sugar in the pot turns dark brown and bubbles, pour in the freshly fried mutton and stir well.
4. Add a little ginger, dried red pepper, cinnamon and dried tangerine peel, and color with a little soy sauce and soy sauce. Pour in hot water, cover the pot, and simmer for an hour after the fire boils.
5, open the lid, add the onion knot, add salt to taste. Stew the boiled white radish together for about 20 minutes. At this time, there is no need to cover the pot. When the radish in the pot is cooked and smells delicious, it can be cooked. Sprinkle with coriander or green garlic.