Lamb and Radish Soup

Cut the lamb into pieces. Wash it clean and drain the water.

Put the lamb into cold water. Add cooking wine and slices of ginger. Boil until the blood foam rises, then remove it.

Blanch the lamb and rinse it clean, then drain the water. Add water to the pot, and when it boils, add slices of ginger, green onions, and a piece of tangerine peel. Tangerine peel enhances freshness and removes the gamey taste. When the water boils, pour in the lamb. If you have goji berries, codonopsis, angelica, and astragalus at home, you can add a little.

Prepare one white radish and one carrot, cut them. When the water in the mutton soup pot boils, add the red and white radishes. Adding the red and white radishes early allows them to absorb more flavor.

Simmer for two hours. Add salt and chicken essence. When done, add chopped cilantro and garlic sprouts. You can add a few drops of sesame oil.