Instruments: 500 grams of lamb, 500 grams of white radish, parsley, salt, wolfberries, green onions, ginger, anise, cooking wine, white pepper moderate.

Practice: 1. lamb soaked in water bleeding water, cut into 2 cm or so of meat, white radish washed, also cut into the same size of the hobnail; 2. pot of water, put the lamb, add ginger, cooking wine, large fire boil, skimming foam; 3. blanching lamb fished into the electric casserole pot, add goji berries, scallions, ginger, anise and other seasoning, the first large fire boil after the transfer to medium-low fire, stewed 1.5 hours; 4. half an hour before the pot into the cut white radish stew together, until the white radish soft, add the appropriate amount of salt, white pepper, sheng out, sprinkle parsley can be.

Comments: This dish mainly uses the cooking technique of stewing, retaining the original flavor of the food, with fresh lamb as the main ingredient, slowly stewed until it melts in the mouth, with white radish that can remove the stench, meat and vegetables, complement each other.