Lamb preferably with bones: appropriate amount White radish: appropriate amount

Konjac (I chose konjac instead of tofu: appropriate amount because the stewing time is longer: appropriate amount

Konjac can ensure that the soup: appropriate amount of green onion: appropriate amount

Ginger: appropriate amount of goji berries a little bit: moderate amount

Salt: moderate amount Chicken broth: moderate amount

Wine: Moderate vinegar: moderate

Fish sauce (the above picture of the spicy sauce is not for this dish): moderate

Steps

1. Mutton chopped; radish peeled and washed and sliced, konjac rinsed clean.

2. Add water to the pot, and when the water boils, blanch the lamb.

3. Put the casserole on the fire, put lamb, scallions, ginger, add a little vinegar to go fishy, slowly simmering lamb cooked ~ add radish, konjac, goji berries, radish stew can be added to the cilantro, seasoned with salt, a little sugar, a little fish sauce, chicken essence, can be.

Raw materials

White radish 250 grams, a small leg of lamb, ginger, pepper, seasoning and wine.

Making

1. Mutton washed and cut into pieces, boil water to remove blood, and then rinse; radish peeled and cut into pieces.

2. Mutton and hot water together in a pot, add ginger, pepper, dashi and cooking wine, water boiled after about 1 hour of low-fire pot until the meat rotten

3. And then put the right amount of salt and white radish (you can also put a few goji berries), cook until the radish can be cooked.

Instructions

A good way to remove the stink is to add vinegar. Lamb is a hot product, and women of childbearing age who suffer from high blood pressure should eat less.