Winter Nourishing Mutton Pot

Cut mutton brisket into 3cm cubes. Blanch in boiling water with ginger and cooking wine for 5 minutes. Drain and rinse clean. / 羊腩切块，冷水下锅加姜片、料酒焯水5分钟，捞出洗净。

Heat oil in a clay pot. Add ginger, scallions, garlic, star anise, and cinnamon bark. Stir-fry until fragrant. / 砂锅倒油，放入姜片、大葱、大蒜、八角、桂皮爆香。

Add mutton pieces and stir-fry for 2-3 minutes until lightly browned. Add Shaoxing wine, light and dark soy sauce, and white pepper. / 加入羊腩翻炒2-3分钟至微黄，加入料酒、生抽、老抽、白胡椒粉。

Pour in hot water to cover the meat. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until the mutton is tender. / 加入热水没过羊肉，大火烧开后转小火慢炖1.5-2小时至羊肉软烂。

Adjust seasoning with salt if needed. Serve hot in the clay pot. / 根据口味加盐调味，连砂锅一起上桌即可。