Braised mutton with chestnuts

1. Chop the mutton, fly water over the river, and drain the water; Red and white radish are cut into corners. 2. First put half of the red radish and half of the white radish in the pot, add water to boil, add the mutton and cook for 15 minutes, take out the mutton and cool it, drain the water, and discard the radish. 3. Heat wok, add oil, saute ginger, add mutton, stir-fry thoroughly, and serve wine, that is, add seasoning, cinnamon, star anise and pepper, and simmer for about 1 hour after boiling. Try to insert mutton with chopsticks. If it can pass through, add the remaining radish and chestnuts, then stew until the chestnuts are soft and the juice is moderate. Then add the sauce and serve. When it's freezing, some nourishing delicacies are the most popular. For some friends who can't stand the smell of mutton but want to enjoy mutton, this dish is the best for them. Because radish can absorb the fishy smell of mutton, while cinnamon, star anise and ginger can increase the aroma of mutton.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)