1. Cut the lamb shank bone into large sections and wash it. It is best to ask the stall owner for help. Be careful when you operate it yourself.
2. Cut the green onion diagonally into large pieces, slice ginger
3. Put the lamb leg bones in a pot of cold water and boil on high heat for 2 minutes, remove the water control
4. Pour the blanched lamb bones into the soup pot. 9 Hot water must be used in the soup pot)
5. After the soup is boiling, skim the froth, add green onion, ginger, and sliced white radish
6. Pour in white wine and white vinegar, add white pepper, and boil on medium-high heat for 15 minutes (do not cover, this can effectively remove the smell)
7. Then cover and turn to low heat to slow cook (this process takes about 1.5-2 hours)
8. The fungus is washed thoroughly with warm water and then soaked
9. Wash kelp and cut into strips
10. Soybean sprouts rinse with water to control dryness
11. Wash spinach and cut into sections
12. Tofu cut into strips
13. Bring the lamb soup to the boil, add the noodles and cook until 8 mature
14. Add kelp shreds, tofu strips, and fungus in turn and boil
15. Add soybean sprouts and boil
16. Finally, add spinach to boil and serve it in a bowl
Tips:1. Add white vinegar and white wine when boiling the broth to remove fishy and greasy
2. You can choose your favorite dishes.
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