1, cut the pieces of lamb in cold water in a pot, the surface of the lamb whitened and then removed. Bring the water to a boil, add the right amount of salt, white radish into the pot and cook for three minutes.

2. Add scalded mutton, ginger slices, green onion knots, white radish pieces, cinnamon, honey dates and rice wine to the pot, add appropriate amount of water and cook on medium heat. Remove the foam, bring to a boil and then turn to low heat and continue to cook for one hour.

3, clip out the green onion knots, put in the appropriate amount of wolfberries and cook for three to five minutes.