1. One leg of lamb bone, cut open in the middle. First blanch it with boiling water to wash away the blood foam and so on. Prepare a casserole, put clean water in the pot, and put directly into the processed lamb bones. Heat up the heat, put the chili and ginger slices in the pot and cook. After the water is boiled, simmer for half an hour.
2. Lamb bones are simmered for half an hour, the oil has been boiled out, put in the washed black fungus, and cook for 5 minutes, then put black pepper and salt in.
3. Then add the cabbage and cook for 5 minutes. When the time is up, the cabbage will be soft and tender. Add the chopped green onion and mix well. Drink soup and eat vegetables, don't cook it, don't put oil, it doesn't taste greasy and fragrant!
Tips:I use a 2.5-liter casserole, which is just right for two people. Adjust the amount of ingredients according to the size of the pot I use.
I use the method of clear stew. It is not greasy at all to drink the soup and eat the vegetables, but it is better to blanch the bones in water to avoid foam when they are stewed. Do not blanch the water for a long time, boil the lamb in the water and put it in the pot, then boil it and remove the lamb while the water is boiled. Just rinse it off.
Check the pot in time according to the firepower, and don't stew the cabbage for too long.
