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White Radish and Lamb Soup
A warming winter soup of cubed lamb simmered two hours with scallion, then cooked with sliced daikon for twenty minutes until the radish turns soft and absorbs the rich meaty flavor.
Instructions
- 1
Cut the mutton into pieces and soak it to remove the blood.
- 2
Put it into the pot, bring to a boil, and remove the foam.
- 3
Put it into a clay pot, add the scallions, and cook for 2 hours.
- 4
Leave the soup in the clay pot.
- 5
Peel the white radish and cut it into slices, then put it in a clay pot and cook for 20 minutes.
- 6
Serve immediately.
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Ingredients
Main Ingredients
- Lamb500g
- white radish1 piece
Auxiliary Ingredients
- Scallion1 piece
Seasonings
- Saltto taste
- MSGa pinch