Mutton stew is made of mutton, green radish and so on. The meat color is white and tender, and the soup color is clear, which retains the unique flavor of mutton to the maximum extent. Stewed mutton is tender and easy to digest, with high protein, low fat, more phospholipids and less fat, and less cholesterol than pork and beef.

Chop mutton into 2.5 cm square pieces, mash ginger with a knife, shred onion and cut into sections; Cut the green radish in half;

Wash mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water (the lower part of the basin should be soaked in water), cover the pot tightly, skim off the oil slick when the meat is rotten, and take out the onion, ginger and radish. Add shredded onion and shredded radish when eating.