1. Take one hind leg of lamb, about 2500 grams.
2. Separation of flesh and blood.
3. Soak in cold water with cooking wine, rinse to remove blood water, put it in a saucepan, put cold water, cooking wine and ginger slices in high heat to blanch water;
4. Remove the froth and rinse with cold water, put it in a saucepan, put cold water, cooking wine and ginger on high heat to bring it to a boil;
5. Beat the foam, put pepper, pepper, star anise;
6. Bring to a boil, cover and stew on medium heat for an hour to remove the lamb, add the bones and stew for two hours.
7. Peel and slice radish;
8. Add salt nao water;
9. Remove and put into the soup pot.
10. Put the washed and cut enoki mushrooms, ground mushrooms, seafood mushrooms, oyster mushrooms, tea tree mushrooms, and Pleurotus eryngii (personal preference) on the soup pot.
11. Put tomato slices, yellow onion segments, and add the stewed lamb bone soup;
12. Add medlar, red dates and sliced lamb, add salad oil and salt;
13. Cook on the induction cooker for ten minutes, and serve with chopped green pepper sauce, white fermented bean curd, monosodium glutamate, green onions, and coriander.
