1. Prepare radish corn and lamb.
2. Cut the mutton into pieces and rinse the blood with water.
3. Wash the radish, corn, ginger and cut, and put the seasonings into tea bags.
4. Pour oil in a casserole and heat up the ginger slices.
5. Pour in the lamb and stir fry until the color changes.
6. Fill in enough water.
7. Bring to a boil on high fire.
8. Skim the foam.
9. Add the seasoning bag to a boil on high heat, simmer for 90 minutes on low heat.
10. Add the radish and corn and bring to a boil over high heat.
11. Cook until the radish and corn are cooked through.
12. Add salt to taste.
13. Sprinkle in freshly ground pepper and serve.
