Editor: Chinese Food Network Mobile site
1. Prepare the mutton, old ginger, and angelica root.
2. Slice the mutton and ginger, rinse the angelica and split it open.
3. Blanch the mutton in boiling water to remove blood.20|water.Water.
4. Heat a wok with oil and stir-fry the ginger slices until fragrant.
5. Add the mutton and angelica, stir-fry for a moment.
6. Pour in an appropriate amount of water and bring it to a boil over high heat.
7. Reduce the heat to medium and simmer until the mutton is tender.
8. Season with salt and MSG before serving.
1. Blanching the mutton in boiling water can remove fishy smell.
2. Mutton is tough, so it needs longer cooking time.
