Wash the leg of the lamb, cut the white radish and carrots into pieces.
Put the leg of the leg into the pot, pour the cold water into the pot and not over the surface of the leg of the leg.
After boiling, use the scorpion to remove the blood foam floating on the surface. The method of removing the blood foam is to remove the blood from the leg of the leg, and the cold water is easy to force the bleeding.
Season the seasoning with fragrant leaves, pepper, ginger and shallots
When the scent is filled, the cooking pot is transferred to the cooking pot and the fire is boiled.
After about 20-30 minutes, put the radish pieces into the pot and simmer slowly.
Stew for another 30-40 minutes, then transfer to the salt
Add white pepper. White pepper powder can be added according to personal taste, but the amount needs to be moderate, otherwise it will affect the overall taste of the lamb.
Try the taste, the mutton is easy to get rid of the bones, you can turn off the fire, you can add the cilantro according to your taste.