Ingredients: white radish, lamb shank, ginger,

, coriander, green garlic.

Seasoning: salt, cooking wine.

Method:

1. Cut the mutton into pieces, blanch and wash.

2. Divide the white radish into two parts, cut one into large pieces and the other into the same size as the mutton.

Chop the ginger into loose pieces, tie the green onions into knots, and wash the coriander and green garlic. Chop finely.

3. Take a casserole, add mutton, ginger, green onion, enough water and the radish cut into large pieces in step (2).

4. After boiling over high heat, remove the foam, add cooking wine, reduce to low heat and simmer for one hour, then take out the radish pieces.

5. Add the radish cut into

in method (2), add salt, and simmer for another 30-40 minutes until the radish is crispy. Sprinkle in coriander when the pot is cooked. Just mince it with green garlic.

Tips:

Divide the radish into two parts, stew one part with the mutton at the beginning, and take it out halfway to effectively remove the odor of the mutton.