[Rabbit Loves Kitchen · Mid-Autumn Family Feast] Lamb Bone and Radish Soup

Clean the lamb bones and pour in cooking wine, marinate slightly.

Smash the ginger and, along with the lamb bones, put it into the clay pot for stewing soup. Pour in water, cover with the lid, and bring to a boil over high heat.

After the soup boils, there will be a layer of foam on the surface. Use a spoon to skim off the foam, reduce to low heat, cover with a lid, and continue simmering for 1 hour.

Cut the radish into large cubes and set aside.

After a few hours, the soup has turned milky white. Add the radish, stir well, cover the pot, and continue to simmer for another half hour.

Season with salt, and after taking it off the heat, sprinkle with chopped green onions. This method basically retains the original flavor of the goat meat. If you are not very accustomed to the goat's gamey taste, it is recommended to add a bit of white pepper.