How can mutton rot?

The key is to simmer for more than two hours, and then you can cook.

Ingredients: 2kg mutton, onion, dried pepper, ginger, pepper, cinnamon, fragrant leaves, star anise, pepper, salt, coriander and onion.

Exercise:

1, buy fresh mutton, good bones and meat, cut 2cm in size, don't cut it too small, the mutton will shrink, and the cut mutton can be soaked in cold water and soaked in bloodletting.

2. Put the mutton in cold water, skim the foam after the water boils, and then add the seasoning. If the mutton is fresh enough, you don't need to blanch it, which will taste better. If the mutton is scalded with hot water for the second time, skim off the foam of the mutton and add red pepper, ginger slices and onion segments. Red pepper is a little spicy, and mutton tastes slightly spicy.

3. Find a clean gauze, wrap it with star anise, cinnamon, fragrant leaves and pepper, tie the gauze with a rope and put it in the pot.

4. Add pepper and salt, cover the pot, simmer for two hours, and then take out the pot. If you think there is too much soup, you can accept boiling soup over high heat.