Last week, I went to Tesco and saw mutton in the freezer, so I also picked a mutton leg to stew. I didn’t use potatoes to cook it. I habitually bought red and white radishes. Although it is said that red and white radishes can’t eat well together, it’s nothing to match them occasionally. Radishes are also very easy to taste. Mutton is crispy and rotten. I eat a pot of warm and warm.


400g mutton
A white radish
A carrot
A piece of ginger
A tablespoon of bean paste
2 shallots
2 octagons
Proper amount of Hu Nan pepper
Proper raw extract
Proper amount of pepper
Proper pepper powder
A spoonful of cooking wine


Step 1
Prepare the required materials, cut the mutton and soak it in water for 30 minutes

Step 2
Cut pepper and onion into small pieces, slice ginger, and prepare pepper, star anise and cinnamon

Step 3
Red and white radish cutting hob block for standby

Step 4
Blanch mutton to remove the smell, and put some pepper for better effect

Step 5
Heat the oil in a hot pot, stir fry the drained mutton until it is slightly yellow, and add the wine to remove the smell

Step 6
Put the mutton aside, put bean paste and pepper in the place with oil, and then add green and red pepper, ginger and scallion

Step 7
Stir fry quickly and taste well

Step 8
Add carrot and stir fry for 2 minutes

Step 9
After seasoning, pour in boiling water, cover the pot and cook for 20 minutes

Step 10
Then add the white radish and continue to burn

Step 11
Cook until the radish tastes delicious, the mutton is crisp and rotten, put salt and coriander to taste and receive the juice