Wash the mutton into cubes, slice the ginger, cut the green onions, fill the pepper with a small bag, and prepare a small American ginseng
The mutton is in the pot, the water is not over the mutton, and the cooking wine is poured. After the fire is boiled, turn to low heat and continue to cook for 5 minutes (note that the whole drowning process does not cover)
Marinate the mutton with water, rinse with running water, drain the water
Put 2 tablespoons of oil in a clean pot and heat it. Add the ginger onion and sauté, then pour in the mutton that has been simmered in water. Pour some cooking wine and stir well
Add enough cold water to the pot, boil and remove the floating foam, add the pepper and the American ginseng to cover the lid and boil, then simmer for one hour.
The iron stick yam is peeled and cut into a hob block, put into the soup and simmer for 15 minutes, open the lid and add salt and a small amount of chicken essence, then cook for 10 minutes.
When the mutton beef is such a heavy meat drowning, pay attention to the fact that the whole drowning process can not cover the lid, and the lid should be opened to let the meat smell spread out. Covering the lid will re-energize the smell emitted by the heat. Going back to the meat, the meat that comes out of it smells very heavy. The amount of American ginseng should not be too much. Just a small amount of mutton with more than two pounds is enough. The role of pepper in this place is to remove the smell of mutton. The reason why the salt is not added before the pot, but added ten minutes before the pot, so that the lamb can be properly tasted, so that only the surface of the meat has a taste.