1. Wash lamb and cut into pieces.
2. Soak in clean water for 2 hours, and change the water halfway to remove blood. The ammonia substance in the mutton sarcoplasmic protein can be fully leached.
3. Put it in a pot of cold water, boil the bleeding foam, take it out and rinse it off with hot water. Then take the wok, add mutton oil (or lard), pepper, green onion, ginger, tangerine peel and other auxiliary materials, fry until fragrant, pour in the mutton and stir-fry for about five minutes, and add the broth of boiled meat and bones.
4. After boiling, pour all the ingredients into a casserole and simmer on low heat.
5. About 4 hours.
6. Peel the white radish and cut into hob pieces.
7. Put the pieces of white radish into a casserole, turn to a low heat and continue to simmer for about 60 minutes, until the radish is soft and rotten.
8. When eating, add coriander, green onion, fermented bean curd, etc. according to your preference.
