Two-color Radish Lamb Bone Soup
1.
Peel the green radishes and carrots, rinse and set aside
2.
Lamb bones are put in cooking wine, blanched with boiling water to remove fishy and greasy taste
3.
Remove the lamb bones for use
4.
The size of radish cuts is according to personal preference, the water content of radish in winter is relatively small,
5.
Carrots cut into pieces, according to personal preference
6.
First cook the lamb bones in the pressure cooker for 10 minutes,
7.
Open the pan and cover with the radish and ginger and cook for 5 minutes
Tips:
The time to cook the radishes is according to personal preference and you like to eat crispy ones and cook them less.