Ingredients: 800g lamb chop, half radish, onion 1 tree, 5 slices of ginger, white pepper 1 gram, Weidameizhen cooking wine 1 tablespoon, rice vinegar 1 spoon.

1, prepare ingredients, cut lamb chops into small pieces, put them in clean water for several times to remove blood, and remove them to control water.

2. Peel the white radish, first cut out two thick slices and tie some small holes with chopsticks, and cut the others into thinner thick slices.

3. Slice the ginger and cut the onion into sections.

4. The sheep are discharged into a cold water pot and boiled for 2 minutes. Remove the floating foam and remove the water. Remember to add water to the soup pot to boil at the same time.

5, add vinegar, white pepper, adding vinegar can make calcium dissolve better, and meat will be soft and rotten.

6. Pour the blanched lamb chops into the boiled soup pot, and add onion and ginger-flavored Dameizhen cooking wine to boil.

7. Put the radish slices into the fire and boil for 20 minutes. Do not cover them. This can effectively remove the fishy smell, and then turn to low heat and simmer for about 50 minutes.

8. Remove the whole radish slices when the soup is white and crispy. Add other radish slices and continue to stew until the radish is tender. Finally, add a little salt to taste and add medlar to turn off the fire.

9, the soup is delicious, the meat is tender, and the lamb chops are stained with the juice prepared with June fresh super soy sauce, Weidamei fragrant rice vinegar and shredded onion.