1. Cut the leg of lamb into small pieces, wash the roots in a pot under cold water, put some green onion and ginger, cooking wine, a piece of white radish, and boil
2. Wash the blood foam inside the cooked mutton with water, add enough water to stew the mutton soup at one time, put green onion, ginger, cooking wine, and salt in it, and don’t put it temporarily
3. Use chopsticks to insert a piece of white radish into the soup pot to absorb the mutton smell
4. Wait for the mutton soup to boil for about an hour, take out the white radish segments before, add in the white radish cut into small pieces, put an appropriate amount of salt, and simmer for half an hour.
5. The lamb is soft and rotten, the radish is delicate, and the soup has a faint umami, which is very delicious.
Tips:If you think that white radish is not enough to relieve the taint, you can add a coriander when stewing, and do not remove it before serving, it is also very effective.
