1. Bring the lamb chops to a boil in a pot of cold water, remove the foam, and then wash them with cold water; cut corn, slice ginger, and knotted green onions
2. Peel the radish and cut it into a hob shape; in addition to the radish, put the blanched lamb chops and other accessories into a casserole
3. Add appropriate amount of water to boil, turn to medium-low heat and cook for about 40 minutes; take out the green onion knots, put in the radishes, cook again for about 20 minutes, sprinkle some salt and pepper
