To stew Inner Mongolia mutton, first wash and cut the meat, boil it in water and skim the floating foam, then add the treated scallion, ginger and garlic, simmer slowly over a low fire for about an hour and a half, then add salt and potatoes in turn, cook for about ten minutes respectively, and then you can harvest the juice over a high fire.
To stew Inner Mongolia mutton, first we should wash the mutton and cut it into pieces, put it into the pot, and then pour cold water into the pot that can not exceed the mutton, then we can open the fire to cook the mutton for a period of time, and skim all the foam.
Then we have to deal with the onions, ginger and garlic. Slice the ginger and cut the onions into sections. The garlic just needs to be pulled open and put the whole clove in. After adding these things, we have to turn down the fire and stew slowly for about an hour and a half.
Almost when chopsticks can poke through the mutton, we have to put salt into the pot, add cut potatoes in 15 minutes, stew for about 10 minutes, and then collect the juice over a high fire. The mutton will be stewed and can be out of the pot.