1. Materials: sheep hind leg meat 150g, white radish 100g, medlar 5g, coriander, onion, ginger, garlic, cooking wine.

2. Wash the hind leg meat with clear water, then cut the hind leg meat into pieces of moderate size and put it in a bowl for later use. Wash the white radish, cut it into hob pieces and put it in a bowl for later use. Wash the medlar and put it in a bowl for later use. Wash coriander, onion, ginger and garlic, and cut into appropriate sizes for later use.

3. Add the right amount of water to the pot. After boiling, put the spare mutton into water to remove the smell of mutton. Pour off the water after passing it, then add a proper amount of water and chopped onion, ginger and garlic into the pot, put the mutton and chopped radish into the pot together, and skim off the floating foam in the middle. When the water boils, turn to low heat and simmer. 4. Stew the mutton and radish for half an hour with low fire to make the mutton stew soft and rotten. After turning off the fire, add Lycium barbarum (you can't add it in advance, the nutrition of Lycium barbarum will be lost if the temperature is too high), cover the lid and take it out for 2 minutes. Put the mutton and radish soup into a bowl, sprinkle with coriander and add some salt. So a bowl of nutritious and delicious mutton and radish soup is ready.