Cooking Steps

1. 

   Step1:The leg of lamb is too big. Cut the meat and fry it with 68 pieces of ginger in the po

2. 

   Step2:Fry until fragrant

3. 

   Step3:Pour in hot water. The water is almost enough without noodles. Add 68 pieces of ginger slices. Pour in 3 tablespoons of rice wine. Bring to a boil

4. 

   Step4:Use hot water to wash after boiling. Don't use cold water

5. 

   Step5:After washing, put it into the pressure cooker. Put 68 pieces of ginger. Add 2 tablespoons of rice wine. Because there are many big bones and meat, it needs to be set for 30 minutes

6. 

   Step6:Prepare 3 pieces of licorice, 1 teaspoon of prickly ash, 3 pieces of bay leaf and 1 / 2 teaspoon of fennel. Put them into the soup bag

7. 

   Step7:When the pressure pot time is up, pour it all into the earthenware bell tower or ceramic pot. There is no ordinary pot. Take the boiled green onion and ginger and separate the coriander leaf and stem. Separate the green onion and the green onion. Put the coriander stem and the green onion, about 10 pieces of ginger and water chestnut into the pot

8. 

   Step8:Skim off the froth with a mesh sieve. Turn the heat on and simmer slowly

9. 

   Step9:Cut the radish. Cut the green onion and coriander leaves into small pieces

10. 

    Step10:When the soup is ready, pour in the radish pieces

11. 

    Step11:Stew until turnip is tender. Sprinkle 1 / 2 teaspoon white pepper. Stir slightly

12. 

    Step12:Then seasoning. Add the best salt. Then sprinkle the coriander and onion.Enjoy in the soup.

13. 

    Step13:Description.