1. Wash the lamb shank you bought and set aside
2. Add two spoons of cooking wine and ginger when boiling water
3. After the water is boiled, add the lamb shank to blanch the water, and start the pot after the water is boiled
4. Rinse the blanched leg of lamb with cold water twice
5. Prepare 1/4 packet of hot pot base, 2 spoons of bean paste, 5 garlic cloves, 5 ginger, 4 dried chili, star anise, dried Chinese pepper
6. Boil the oil pan to seven minutes hot
7. Add ginger and garlic until fragrant
8. Add the hot pot base and dried chili, dried pepper, star anise, and hot pot base to a medium heat and add the prepared lamb shank.
9. Add salt, dark soy sauce (one spoon), stir fry for about two minutes (high heat)
10. Put in boiling water, boil on high heat for 5 minutes, then change to low heat and simmer for half an hour. Add radishes
11. Peel and wash white radish
12. Cut into a hob
13. Bring the white radish to a boil on a high fire, change the heat to a low heat and simmer for about ten minutes, then it will be out.
Tips:1 The coriander and dried peppercorns are both flavored with Yangshan.
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