Ingredients: 700g of leg of lamb, 0/50g of carrot/kloc.

Accessories: salt, coriander, onion, chicken essence, ginger.

[practice]

1. Cut the leg of lamb, boil a pot of boiling water, and blanch the mutton for later use;

2. Cut ginger into large pieces, coriander into small pieces, onion into strips, and carrot into sections for later use;

3. Put the mutton into the soup pot (casserole is better), add the ginger slices, boil over high fire and cook for half an hour on medium fire;

4. Then add the chopped carrot pieces and cook for half an hour on medium heat;

5. After the soup is cooked, add appropriate amount of salt to taste and chicken essence;

6. Put the soup into a bowl, and add the appropriate amount of onion and coriander.

[hint]

1. mutton must be scalded in advance to remove the smell.

2. finally put salt.