1. Prepared ingredients.
2. Peel the radish and cut into thick slices, cut the green onion into sections, and slice the ginger.
3. Add the mutton with the processed radish and green onion, add water and turn on the heat and simmer for five minutes.
4. Wash the blanched lamb and set aside.
5. Heat the pan with cold oil and stir in the chives and ginger.
6. Add lamb and stir fry for tens of seconds.
7. Add the dark soy sauce and stir well.
8. Then add beer, the amount of beer should cover the lamb. Bring to a high heat, and stew on low heat until the lamb can be easily inserted with chopsticks.
9. Add light soy sauce, salt, rock sugar and remove the soup over high heat and sprinkle some garlic leaves on it.
Tips:1. Lamb blanched with radish can absorb the mutton smell.
2. Burning with beer can remove mutton and increase aroma.
3. If there is more broth, you can adjust the flavor first, scoop out some noodles, and then collect the juice.
4. If you like spicy food, you can add some dried chilies.
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