1. Cut the leg of lamb into small sections and wash the leg of lamb in a pot to boil to remove the blood
2. Then put the lamb shank in warm water to clean the floating matter, wash the casserole and put an appropriate amount of warm water, add the lamb shank, smashed ginger, and simmer in the casserole.
3. When the soup is on, turn to a low heat and continue to stew. Peel the loofah and cut into pieces for later use. About an hour later, chopsticks can be inserted into the meat and put the loofah to stew. When the loofah is cooked, you can add some salt to the pot.
4. Dice the onion, dice the green onion, add the appropriate amount of onion and chopped green onion, and simmer for a while.
