1. Ingredients: 700 grams of lamb leg, two sections of bamboo cane, 6 horseshoes, one carrot, and a large piece of ginger.

2. Cut the leg of lamb into pieces, boil it in water with ginger slices and white wine, remove and rinse away the foam, peel the bamboo cane and cut into strips, peel the carrot and cut into thick slices, and pair the water chestnuts. Cut the ginger in half and flatten it.

3. Put all the ingredients into the soup pot, add 10 bowls of water, simmer over high heat until the water boils, skim off the foam, continue to simmer over high heat for 15 minutes, then reduce to low heat and simmer for 2 hours, and season with salt. .