Material: 500g of sheep bone.

Accessories: 1 white radish, 1 carrot.

Specific steps:

1, boil hot water in the pot, pour the washed mutton into the water, and then take it out.

2. Cut the radish into pieces.

3. Drain the water in the pot, add the cooked mutton, and add the radish star anise, pepper, fragrant leaves, ginger and green pepper.

4. Stew on high fire for 40 minutes, then turn to low fire and stew until the meat is rotten.

A bowl of hot mutton soup will do.

Tip:

1, cold water pot. Before you put the sheep bones in the pot, you should wash them and blanch them. Boiling water can remove dirt, blood foam and most purines.

2. Don't use too much seasoning. Too many spices, too many miscellaneous spices, may cross-taste, affecting the original flavor of soup and meat. Generally speaking, according to your own taste, it is perfect to match 2~4 kinds of seasonings.

3. Put the salt later. Putting salt too early will solidify protein in meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when cooking.