Preparation materials: Chinese cabbage 1, mutton 500g, onion 1, 2 pieces of ginger, half a spoon of salt, 2 pieces of red pepper, 2g of pepper, 2 tablespoons of cooking wine, appropriate amount of pepper and 2 pieces of dried hawthorn.

Specific practices:

Choose fat and thin mutton, soak in clear water for a while to soak in bleeding foam, remove and rinse, drain and cut into small pieces;

Pour half a pot of water into the pot, pour the mutton pieces into the pot, boil over high fire, and skim the floating foam with a spoon after taking out the pot;

Pour cooking wine into a pot, add sliced onion and ginger, red pepper, prickly ash and dried hawthorn slices, cover the pot, and simmer for 1 hour;

Remove the yellow leaves outside the cabbage, cut off the roots, clean them, cut them into small pieces and put them in a basin for later use;

The mutton has been cooked until it is soft and rotten. A large part of it is taken out for next use, and then some of the soup is poured out, and the rest is used for stewing cabbage.

Pour all the cabbage into the pot, cover the pot, and simmer over high heat. When the cabbage is soft, stir it evenly, and then stew it over low heat until it is soft and rotten. Finally, sprinkle with salt and pepper and cook until it tastes good.