White water lamb meat

1. Buy and wash the lamb leg, soak it for a while, and let it go to remove blood and water.

2. Put meat chunks into the soup pot and add water.

3. Crush ginger and set aside.

4. Boil boiling water and remove any blood foam.

5. Rinse thoroughly again.

6. Add enough water to the soup pot and add ginger cubes.

7. Put in the meat chunks.

8. After covering and boiling, simmer on low heat for about 40 minutes until the meat can be easily penetrated by chopsticks.

9. Add MSG and salt to dry chili noodles.

10. Add cilantro and scallions, stir well, and serve as a seasoning plate.

11. Delicious and non greasy white water lamb.

12. Paired with a dry chili dish, it's delicious.