Accessories: white radish, lamb chops, wide vermicelli

Accessories: green onion, ginger, salt, cooking wine

Supplementary materials: coriander root, dried hawthorn (a small amount of small amount, the amount of soup sour)

Practice

1. Mutton soaked in cold water for an hour, in the middle of the change two to three times the water.

2. White radish cut into pieces, divided into two spare.

3. pot with a radish and water, when the water boils into the lamb blanching, wash the lamb spare, blanching radish discarded.

4. Start the pot. Into the heavy onion, heavy ginger, coriander root incense, into the clean lamb with fried.

5. After the lamb is browned, add cooking wine, hawthorn and water to boil, turn off the heat and cook for about an hour.

6. Add the other half of the radish pieces and continue to cook 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.