The mutton is soaked in clear water (cool water) for two hours, and the water is changed every hour. After two hours, cut a block of about 5 cm.
Material preparation: three segments of onion (5cm each), chopped parsley, white radish
The water in the pot + cooking wine, the fire is boiled, and the mutton is placed in the flying water for 1mins~2mins. Remove the flushing foam.
Another pot, water + onion, boil over the fire, add the mutton. Turn the pan again and turn to a small fire and cook for 40 minutes.
Add the white radish block and stew for 20mins~30mins.
In the soup bowl, first add the appropriate amount of white pepper, salt and parsley, and pour the mutton soup into the bowl.
Absolutely removes the astringency of lamb