2, ready to shallots, a piece of ginger pat and 34 white pepper
3, ready to put down the leg of lamb cooking pot, add a pot of cold water, put the ginger, add a tablespoon of wine, open the high heat until boiling
4, the water boiled and then turn to medium heat, slowly beat to remove the blood foam pot, be patient, repeatedly beat clean, keep medium heat, the soup in the pot to keep boiling
5, continue to beat the blood process lasts about 8 minutes 5, continue to beat the blood foam process lasts about 8 minutes Blood foam should be patient and repeatedly beat clean and maintain medium heat to keep the pot of soup to keep boiling
5, continue to beat the process of blood foam lasted about 5-8 minutes add 1/3 tablespoon of white vinegar and continue to beat the blood foam after the soup boiled
6, put the white vinegar in order to better remove the taste of the resentment to maintain the boiling for 13 minutes to keep beating the blood foam
7, after the soup is clear, put the green onion and white pepper and turn on low heat
7, after the soup is clear to put the green onion and white pepper and turn on low heat
9, the soup is clear to the bottom. white pepper, turn down the heat
8, cover the lid and cook for 45 minutes, keep the heat down
9, open the lid after 45 minutes, the soup color has become white and rich
10, and then the pot of green onions to pick out and throw away
11, add some salt, the soup bottom has a salty taste can be only to make the mutton have a little bottom flavor can be and in order to make the soup better preserved
12, open the medium-high heat to the bottom of the pot of water to make the soup better preserved
12, open medium-high heat to cook 5-8 minutes that can be turned off the fire and wait for the temperature to serve a little drop you can fish out the leg of lamb to eat it
13, ready onions, garlic, leek sauce, chopped peppers, don't like chives on the replacement of salt.