Braised mutton still has many tricks. Mutton has a strong fishy smell, which is unacceptable to many people. I want to eat mutton, but I'm afraid of its taste. What should I do? Radish will help. Just prepare a white radish, cut it into four pieces, cook it in mutton for 15 minutes, and then take it out. You don't need to put too much spices, but what you are looking for is the pure mutton flavor. Add some red dates and medlar to nourish the body and taste delicious.

Introduction to cookbook practice

4 kg lamb chop or leg of lamb with skin, white radish 1 piece, 3 red dates, 20 medlar, 30ml soy sauce, 5ml soy sauce, 50g crystal sugar and 2 star anise.

1. Cut the mutton, rinse it, put water in the pot, put the mutton in cold water and cook it over medium heat. Cooking skill: You have to cook mutton in cold water to make it bleed.

2. After boiling, cook for 5- 10 minutes to remove most of the blood foam.

3. Take out the mutton and wash the blood foam and impurities on the surface of the mutton with flowing water.

4. Put it back into the pot, add appropriate amount of hot water to boil, peel the white radish and cut it into large pieces and put it into the pot. After cooking 15 minutes, take out the radish and cook it with the mutton. After boiling, take out the radish and cook the mutton to remove the smell.

5. After taking out the radish, add about 50g of rock sugar and 2 star anise. After the sugar is dissolved, add about 30 ml of soy sauce and 5 ml of soy sauce to increase the color.

6. Cook for 15 minutes, turn to low heat and stew, and add red dates and medlar.

7. Stew for about 90- 120 minutes until the mutton is crisp and rotten.

8. Finally, collect the juice with fire.