Cooking Steps

1. 

   Step1:It's better to choose the shuttlecock meat with muscles connecte

2. 

   Step2:Deodorization is a key step. Soak in cold water 34 times until it is as clear as the pictur

3. 

   Step3:Put the meat in the pot and blanch it. Skim off the foa

4. 

   Step4:After blanching the water, wash it again.

5. 

   Step5:Put in five spices, salt, monosodium glutamate, sugar, red wine, cooking wine and soy sauce to marinat

6. 

   Step6:Marinate for about 1 hou

7. 

   Step7:Other ingredients are ready. White radish slices, shiitake mushrooms, apricot and abalone slices, agaric foam hair. Sliced green onion, sliced ginger, sliced coriander.

8. 

   Step8:Hot pot hot oil.

9. 

   Step9:Stir fry the bean paste first, then add the onion and ginger, dried pepper and pepper, stir fry the big ingredient

10. 

    Step10:Stir fry the ingredients, then put the mutton, mushrooms and agaric in tur

11. 

    Step11:Stir fry for two minutes. Add cold water. Not all ingredients.

12. 

    Step12:Cook for about 45 minutes. Put in the radish slices. Continue firing for 20 minutes. Season with salt and monosodium glutamate. Sprinkle with shallot and coriande