Practice 1, only take Chinese cabbage leaves and tear them into small pieces by hand; Slice white radish; Cut onion into chopped green onion; Shred ginger.

2. Mutton is cut into chunks as big as walnuts.

3. Drain the water in the pot. After the water is boiled, blanch the mutton and take it out for later use.

4. Put oil in the wok, saute chopped green onion and shredded ginger, add mutton and stir fry.

5. After two minutes, add the white radish slices, stir fry for a while, and add the broth (clear water is ok if there is no broth).

6. After boiling, turn to casserole and stew for 30 minutes, then add cabbage and stew for 5 minutes. Season with salt and white pepper and sprinkle with a little chopped green onion.