1. Cut the leg of lamb into pieces.
2. Soak in water with green onion and ginger for 2 hours, remove and drain.
3. Put the pot on the fire, add water, bring to a boil on high heat, put the lamb and cooking wine to skim the foam.
4. Remove and rinse with warm water.
5. Peel the yam and cut into pieces with a hob.
6. Put lamb, yam, angelica, wolfberry, ginger and cooking wine into the rice cooker
7. Cover the lid and set the soup block for 3 hours.
8. When it's time, you can add salt and pepper and start eating.
Tips:The mutton must be soaked in clean water to remove the blood, and it must be cleaned after flying.
