Mutton with Chinese sauerkraut

Practice: first cut the mutton into pieces; Wash the onion, tie the knot, pat the mutton with ginger and soak it in boiling water, take it out and drain the water for later use. Stir-fry sauerkraut for later use. Boil the pot, add the ingredients and wine, cover it, and simmer for about fifteen minutes; Change to medium heat for about 30 minutes, and then simmer. Boil the mutton until it is tender, season with salt, and remove the ginger and onion. Then add the sauerkraut and it will be ready after 15 minutes. If mutton smells bad, you can cut it with a small white radish and put it in the pot.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)