How to make Wei Mountain lamb - VicentaLakin's Recipe

This year's early winter in Guangzhou is warm, but there is a feeling of late autumn. Don't waste such a good weather, go out for a day and make an old, warm winter soup at night. The fragrance of the sheep and the taste of the watery meds, the fragrance of the milk, the entry of the mountains, and the sweet, sweet feet. The flesh of the lamb, which has been prepared for a few hours, is still plentiful, while the flesh of the lamb is soft and hard, and the fragrance of the ingredients is fully melted into the lamb's flesh, which is so fresh. In the end, one pound of lamb is not enough for both of us to eat, and that is the temptation to eat. It would be a very happy thing to drink this bowl of lamb soup if it were a cold winter。