Cooking Steps

1. 

   Step1:The first and most important thing is to remove the pungent taste of sheep. This is the key to this dish. First wash the mutton. Cut it into pieces or ask the stall owner of the vegetable farm to chop it for you. Boil the water in the pot. When it's a little hot, you can eat the mutton quickly. It's not easy to get blood water when the water is too hot. When the floating end comes out, take it out. Be careful not to put it in cold water or the meat will contract and stew. Put it in hot water.

2. 

   Step2:Wash it in hot water and drain it. Heat it in another pot and put in a little oil. Stir two pieces of the lower star anise to give the fragrance. Pour in the mutton and stir quickly. Stir fry it to make it slightly yellow and Yanbian. Add cooking wine, soy sauce and a little sugar. Pay attention not to put salt first. Pour in boiling water and bring to a boil.

3. 

   Step3:Pour the boiling pot into the pressure cooker. Put in the raw white radish. Cut the big turnip and put in all the hobs. Just cut some carrots. Put in the dried mushroom. Don't lose the mushroom water. Pour it in together. Add a little pepper. Cover. High heat for 5 minutes. Low heat for 15 minutes. Note - you can put pig blood into your favorite and cook them together. You can leave the original ones alone. Add it. Blanch the pig blood first, then fry it in oil and put it into ste

4. 

   Step4:Turn off the heat. Wait until the gas is gone. Add 2 spoons of salt. Add the chopped coriander, a little monosodium glutamate, a little sesame oil. Start the pot.