Materials

Ingredients: white radish, lamb chops, wide vermicelli

Ingredients: green onion, ginger, salt, cooking wine

Supplement Ingredients: Coriander root, dried hawthorn (a small amount, a large amount will make the soup sour)

Method

1. Soak the mutton in cold water for one hour, changing the water two to three times in the middle.

2. Cut the white radish into cubes and divide into two portions for later use.

3. Add a portion of radish and water to the pot. After the water boils, add the mutton and blanch it. Wash the mutton and set aside. Discard the blanched radish.

4. Start the pot. Add green onions, ginger and coriander roots and saute until fragrant, add washed mutton and stir-fry together.

5. After the mutton changes color, add cooking wine, hawthorn and water and bring to a boil, then turn down the heat and simmer for about an hour.

6. Add the other half of the radish cubes and continue cooking for half an hour until the radish is crispy.

7. Finally add vermicelli and salt and cook for about 10 minutes.

8. Sprinkle chopped green onion before serving.