White Radish and Lamb Bone Soup

Blanch the lamb bones to remove the blood.

Clean thoroughly, drain, and set aside.

Prepared ingredients: ginger sliced, white peppercorns crushed with a knife.

Prepare a white radish, peel it, and cut it into large chunks.

Place the lamb bones into the pressure cooker, add the ingredients, drip a few drops of cooking wine, and then add an appropriate amount of water (add enough at once, do not add more halfway through).

Cover it, press the soup button, 30 minutes.

The soup from the pressure cooker is always clear, mainly just boiled to soften the bones.

Pour the soup from the pressure cooker, including the bones and water, into the clay pot and simmer over low heat for 40 minutes.

They all smell good when opened.

Add the radish pieces and simmer over medium-low heat for 15 minutes.

Add a few goji berries when it's almost done cooking, add salt and chicken bouillon, adjust the seasoning, and it's ready.

Put some chopped green onions and cilantro in the soup bowl, then pour in the simmered lamb bone broth; the rich aroma wafts directly to the nose.