1. The lamb bone is broken in the middle, and cut three or two slices of ginger
2. Lamb bones are blanched in a pot under cold water, and the foam is removed after the water boils
3. The blanched lamb bones are re-started from the pot, put in clean water, add three or two slices of ginger, boil over high heat, turn to medium-low heat and simmer
4. When simmering, handle the white radish, peel the white radish and cut into hob pieces, and chop the chives
5. Cook until the soup is milky white and the meat is rotten. Add the cut white radish and cook for about 15 minutes.
6. Add a little medlar salt
7. Cook for 2 minutes again to turn off the heat
8. Serve and sprinkle with chopped chives
