Rinse the sheep bones after buying them, soak them in cold water for 2 hours to drain the blood, and change the water twice during the process.

Wash the white radish and cut it into hob cubes, cut the green onions into sections, slice the ginger, and wash and mince the coriander.

Take out the soaked mutton stick bones, add cold water to the pot, add ginger slices, green onion segments, cooking wine, bring to a boil over high heat, turn to medium heat and simmer for about 15 minutes, then remove and rinse with warm water to clean the residue on the surface. and foam.

Put the blanched lamb bones, ginger slices, and green onions into an electric stew pot, add enough water, select the "Big Bone Broth" function, and adjust the time to 2 hours.

After 90 minutes, add the white radish and add salt (you can add a little less initial salt to give it a base flavor, and season it a second time before drinking), and continue to simmer for 30 minutes on low heat.

After the electric stew pot emits a "didi" beep, unplug the power and add an appropriate amount of white pepper. You can add coriander, minced green onions, vinegar, chili oil, etc. according to your preference before drinking.