1. Cut the mutton into pieces, wash well, and cut the white radish into pieces
2. Put water in the pot, add a little pepper, ginger slices, cooking wine, and blanch the mutton for later use
3. Heat up the wok, add oil, add the green onion, ginger, garlic and seasonings (Bay leaves, pepper, star anise, cumin) and saute over low heat until fragrant, then pour in the lamb, stir fry for 1 minute
4. Add cooking wine and stir fry, add light soy sauce and dark soy sauce, stir fry evenly, add hot boiling water to cover the lamb, turn to medium and low heat to simmer after boiling over high heat; cover with lid and simmer for 1 hour. Be careful to turn several times during the period to prevent If the bottom of the pot is charred, add the radish cubes and continue to simmer for half an hour. If the soup is still a lot, you can turn on a high heat so that the soup dries quickly; finally, sprinkle some coriander and put it on a plate.
