1. Buy the lamb leg, wash it, soak it for a while, and let it go bloody.
2. Put the meat pieces in the soup pot and add water.
3. Jiang patted and set aside.
4. Boil the blanched water to get rid of the blood foam.
5. Rinse again.
6. Add enough water to the soup pot and add ginger cubes.
7. Put in the meat pieces.
8. Cover the lid and bring to a boil. Change the heat to a low heat and simmer for about 40 minutes. The meat can be easily pierced by chopsticks.
9. Add monosodium glutamate and salt to the dried chili noodles.
10. Add coriander and shallots, stir well, and serve as a dry dish.
11. Tasty, non-greasy white water lamb.
12. It is delicious with a dish of dried chili.
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