[Materials]

Materials: 700 grams of lamb leg, 150 grams of carrots.

Accessories: salt, coriander, green onion, chicken essence, ginger.

[Practice]

1. Cut the lamb leg into pieces, boil a pot of boiling water, blanch the lamb, remove and set aside;

2. Cut the ginger into large pieces , cut coriander into small pieces, cut green onions into strips, and cut carrots into sections for later use;

3. Put the mutton into a soup pot (casserole is better), add ginger slices, bring to a boil over high heat, and cook over medium heat for half an hour;

4. Then add the chopped carrots and cook over medium heat for half an hour;

5. After the soup is cooked, add an appropriate amount of salt to taste and chicken essence;

6. Put the soup into a bowl and add appropriate amount of onions and coriander.

[Tips]

1. The mutton must be blanched in advance to remove the smell.

2. Add salt at the end.