The radish lamb stew

The simplest and most nutritious way to eat good lamb is to clean up the stew. Watching the casserole, slowly pouring the lamb to the entrance, the amount of the soup is rare, the ingredients, the spices are only to remove the flavour of the lamb, and the key is patience and love. It's always been a very important question how to get the lamb. We're talking here, and some people like to smell it, and if they don't, they don't think it's lamb. I sum up a few things, and I don't know if there's any reason, but look at them -- one, the lamb bubbles early and a few more times in the middle; one, I haven't tried, mostly without milk; two, the goats that have been buffled still need water to clean up the haze and impurities; three, the necessary fragrances, the peppers, the eight horns, the fragrances, the vanillas, the berries, etc., are all different, not much; if it's red and roasted, the peppers can be added. And it tasted better with pepper; and with a few mountains or dry mountains, it not only poached, but also made the meat easier to fertilize; and four, the culinary culinary, the carrots, the carrots, the carrots, and the onions, the fragrances, etc., were good. In particular, there is no shortage of radish, the best of which is radish, which, even if you don't like it, can add to the fresh taste of lamb soup. And today I am serving the lamb with the rest of the dumplings and roasted meat, but it is definitely the best lamb, half of my family's sheep brought by my husband's relatives. When I didn't have time to buy white carrots, I used my home's green radish, which was my home's specialty - tasted like a smoked apple, an apple, and a radish. What a connoisseur! The stew rots in the flesh, almost impregnated, and tastes so fresh。