Preparation materials : 1 cabbage, 500 grams of lamb, 1 section of green onion, 2 slices of ginger, half a spoon of salt, 2 red chili peppers, 2 grams of pepper, 2 spoons of cooking wine, pepper, dry hawthorn 2 tablets

Specific method:

Lamb selection of fat and thin, soaked in water for a while soaked in blood froth, fished out rinsing clean, draining the water, cut into small

Pour half a pot of water in the pot, pour the lamb into the block, boil over high heat, come out of the foam with a spoon to skim out the foam;

Pour the pot into the wine, put onion ginger, red pepper, pepper and dry hawthorn slices, cover the lid of the pot simmering for 1 hour;

Cabbage to the outside of the yellow leaves, cut off the root, clean, and then cut into small segments, into a pot for spare time;

Lamb has been cooked to soft, fish out a large part of the reserved for next time to eat, and then pour out a part of the soup, the rest used to stew cabbage;

The cabbage all poured into the pot, cover the pot, simmering over high heat, and so the cabbage softened and tossed evenly, and then turned into a medium-low heat simmering until the cabbage is soft and rotting, and then finally sprinkled with salt and pepper to cook until the taste can be.