1. Lamb leg.
2. Remove the roots of crab-flavored mushrooms and white jade mushrooms.
3. Slice ginger and cut green onion into sections.
4. Cut the mutton into pieces, blanch and wash.
5. Take the casserole.
6. Add lamb, ginger, green onions and plenty of water; after boiling on high heat, remove the froth, add cooking wine, and simmer on low heat for an hour.
7. Add the crab-flavored mushrooms and white jade mushrooms, add salt, and simmer for another 10 minutes.
8. Until the crab-flavored mushrooms and white jade mushrooms are fully cooked.
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