1. Lamb slice
2. White radish peeled and sliced
3. Put the water in the pot and open the meat slices to blanch the color
4. Remove the dry water
5. Boiled white radish slices
6. Eight mature
7. Put in the meat slices
8. Season with salt and chicken essence, and add white pepper.
9. Add coriander to turn off the heat
10. Nagisa is light, refreshing and delicious
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