1. Peel the radish and cut it into large pieces with a rolling knife. Cut the onion into large pieces. Pour clean water into the pot, add the lamb chops, pour the cooking wine, onion and ginger slices, and stir well.

2. Skim off the blood foam, remove the lamb chops, pour clear water into the casserole, add onions, ginger and lamb chops, and sprinkle with cooking wine.

3. Add radish pieces, add salt, add soaked vermicelli, and add coriander after cooking.