Rinse the herbs first, then pour in enough water, then cover the soup, then treat the lamb at the same time.
Mutton is drowning. (Put a few slices of ginger and white wine into the mutton at room temperature, about 5 minutes after boiling)
After the mutton is washed into the faucet, slice it. Put the oil in the pot and put it into the pot. Pour the white wine into the frying process. Stir the sheep into the soup.
Add the mutton, turn the water to a low heat for about 2 hours (cover), remove the oil from the soup before serving the dish, and put less salt.
Mutton, it’s too soft, but it’s not too much.
Soup, the taste of Angelica medicinal herbs is a bit heavy, just like the medicinal herbs add some sheep flavor.
To be improved, something is missing.