Materials: 700 grams of lamb shank meat, one white radish, a small piece of fresh ginger, salt, water.

Steps:

1, lamb shank meat ready.

2, cleaned, cut into small pieces of 2 centimeters square.

3, into a pot of cool water, boil over high heat; meanwhile, put a casserole on another stove eye to boil water.

4: When the foam floats up, pick up the lamb with chopsticks, swish the foam in the hot water, and put it into the boiling casserole.

5, all the lamb into the casserole, and then put a few slices of fresh ginger, cover the lid, small fire slow cooking.

6, large white radish scrape off the outer skin, clean.

7, cut into 2 centimeters square radish pieces.

8, about one hour of boiling, you can clip a piece of lamb to taste the degree of maturity.

9, to be able to easily bite the mutton does not plug teeth, the turnip pieces into the pot with about 10 minutes to cook.

10, taste the texture and add the right amount of salt, turn off the heat.

11, finished.