Composition:

Leg of lamb 1

1 carrot

Half a cabbage

Sweet potato vermicelli 200g

Ginger amount

Onion 1 root

Appropriate amount of coriander

Proper amount of salt

Proper amount of cooking wine

Recipe practice:

1. Wash the leg of lamb, carefully take it out with a knife and cut it into pieces.

2. Blanch the meat and bones together.

3. Peel the radish and cut it into large pieces, slice the ginger and cut the onion into large pieces.

4. Wash the vermicelli and soak it in warm water. Tear the cabbage leaves into large pieces and wash them for later use.

5. Take a casserole, add sheep bones and mutton, ginger, onion, and enough water.

6. After the fire is boiled, add cooking wine and stew for one and a half hours on low heat until the soup is milky white.

7. Add the radish pieces and stew for another 30 minutes until the radish is rotten and add salt.

8. add cabbage.

9. Add the soaked vermicelli and stew for 5 minutes.

10. Add coriander after cooking.