Lamb, white radish, green garlic, scallions, cinnamon, star anise, grass nuts, chili peppers, peppercorns, sesame leaves, red oil bean paste, white wine, rock sugar, soy sauce, salt, hot water.

Practice:

Lamb choose lamb with skin, cut the lamb into pieces first and set aside.

White radish cut into hobnail pieces, green garlic cut into pieces, green onion cut into pieces and set aside.

Lamb into the pot, add cool water, lamb blanch blood, add the right amount of cooking wine to fishy, fish out and wash the foam.

Pour oil in the pot, add rock sugar, stir fry sugar color.

Pour in the cinnamon, star anise, grass nuts, chili peppers, peppercorns, sesame leaves and stir fry, pour in the green onions and stir fry evenly.

Add red bean paste and stir-fry evenly, stir-fry red oil, pour in blanched lamb, add a little soy sauce and stir-fry evenly.

Heat the water, cover the pot and stew for 1.5 hours. (It will be more economical if you have a pressure cooker.)

Season with salt, pour in the white radish pieces, stir fry evenly, cover the pot and simmer for a while.

Simmer until the carrots are cooked through, the soup becomes less, out of the pot.

Sprinkle with green garlic, the best to eat while heating.