Cut the mutton into cubes, peel and cut the white radish into cubes, and slice the ginger.

Put clean water into the pot, put the mutton in cold water, wait until the water boils, wait until the smell of blood foam and mutton is removed, take it out, rinse and set aside.

Put boiling water in a pot, add the blanched mutton cubes, green onion, and ginger. Bring to a boil over high heat, add white wine, change to medium heat and simmer for 1 hour.

Open the lid of the pot and put in the blanched white radish. Blanch the white radish in water and add a little salt (vinegar) to remove the smell. Change to high heat and cook for 30 minutes. Add salt and pepper to taste. When you see the white radish, When it becomes soft and transparent, take it out of the pot, put it into a stone pot that has been heated in advance and sprinkle wolfberry and coriander leaves to keep it warm for consumption

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