Prepare 300 grams of mutton (students with conditions can prepare some mutton from Inner Mongolia, and pay attention to distinguish many fake mutton on the market), some sauerkraut (students who can't stand sour taste can filter it with water several times), cooking wine, salt, pepper, onion, ginger, garlic and coriander. After these ingredients are ready, we can do it. Production method: 1. Clean the cut mutton and cut it into pieces (the thinner it is, the easier it is to make the mutton taste). Shred the filtered sauerkraut. Now the thinner the slice, the better, so that the taste of sauerkraut can be completely integrated into the soup. 2. After adding chicken essence, cooking wine and pepper powder, put the mutton slices into the pot, grab them evenly, and marinate for 15 minutes (don't put the mutton slices directly into the pot, stew them after salting, which is easier to taste). Put a little oil in the pan, add shallots and ginger and garlic and stir-fry the pan (don't put too much, the mutton itself is easy to get oil). Food 3. Add the filtered sauerkraut and stir fry. After five minutes, add enough water. Of course, in the process of drainage, we must be careful not to have too much or too little. If it is too little, it may lead to pot burning, if it is too much, the taste will become very weak. So everyone must pay attention to this. 4. Add the mutton slices and start cooking, and remove the foam on them during the cooking process (the foam on the mutton will be as clean as possible, which will affect the taste of the dish). Sprinkle chopped coriander after cooking. The addition of coriander can not only make the dishes look more delicious, but also increase the delicacy of the dishes! So when this dish is out of the pot, everyone must remember to put it!