ingredients: leg of lamb, radish, onion and ginger. ?

wash the leg of lamb and cut it into suitable sizes.

boil some water first, then put the leg of lamb in. When the water boils, a foam will float up, throw the trowel out and take out the leg of lamb.

Boil another pot of water, add leg of lamb, radish, onion, ginger, and some trowel after boiling, then skim it out, then put some pepper, aniseed and dried pepper in the pot, and cover the pot.

simmer for about an hour, then add salt, pepper and monosodium glutamate, and stew for more than 1 minutes.

after cooking, take it out and eat it.

As the saying goes, "Good food should be matched with beautiful utensils, and medical treatment is not as good as diet therapy". Mutton is warm in nature, invigorating qi and nourishing yin, warming the middle and invigorating deficiency, stimulating appetite and strengthening strength, and it is called a warm tonic for nourishing yuan, yang and benefiting blood gas in Compendium of Materia Medica. Warmth is warming for the human body. For example, the elderly are afraid of cold in winter, so they will feel warm if they eat some mutton at the right time. This is recorded in Zhang Qiongzhi's Treatise on Febrile Diseases and Qian Jin Shu in the Tang Dynasty. It can be seen that mutton is the best food for people to tonify in winter.