Champignons
1.
Wash the lamb and put it in the pot with cold water. After the high heat is boiled, continue to cook for 3-4 minutes; when the pan is full of froth, turn off the fire, remove the lamb and wash with hot water, then pour out the soup; Wash, add hot water, mutton, and white radish slices again, and cook on high heat (the best way to cook mutton soup without mutton is to add white radish and cook.)
2.
Cook for about 20-30 minutes. Use chopsticks to try to penetrate the lamb smoothly. Turn off the heat if there is no blood seeping from the perforation. The cooking time is too long and it will grow old; take out the required lamb, let it cool naturally, and then slice it. ; Various meatballs are thawed ahead of time, and the watery and green vegetables, mushrooms and other dishes are washed and cut for later use.
3.
Take another smaller pot, pour the mutton soup, add the meatballs and cook together on high heat; add the belly yuba, mushrooms and carrots after boiling; add mutton, fungus, rapeseed and cook for a while, and finally Add salt and pepper, mix well, thicken the starch with water, and then add a few drops of rice vinegar and sesame oil.
