You can simmer the soup for a longer period of time to simmer the fat out of the mutton, and the soup will be thicker and whiter.

Materials: mutton, white radish, salt in moderation, onion in moderation, ginger in moderation, garlic in moderation, blending oil in moderation.

1, first prepare the material, cut the mutton into sections, as shown in the picture.

2, next, wash the lamb for use, as shown in the picture.

3, start a pot, add cold water and radish, stir fry the radish, fish out, as shown in the picture.

4, next, the ginger peeled and sliced, ready to peel and wash the garlic, to be used, as shown in the picture.

5, and then the small onions are cut into pieces, as shown in the picture.

6, the next raw lamb blanch, skimming blood foam, as shown in the picture, fish out.

7, the blanched lamb into the soup, as shown in the picture, the pot inside add ginger and garlic, cooking wine, and then boil over high heat, as shown in the picture.

8, small fire stew for half an hour, then add the appropriate amount of white radish, as shown.

9, finally, out of the pot when sprinkled with chicken powder and small onions to enhance the flavor can be out of the pot diet.