Pita Bread Soaked in Lamb Soup

This is my favorite dish. Now share it with everyone, hoping to help you. Material leg of lamb:1; Green radish: half; Vermicelli: 1 bag; Spring cakes: 3; Garlic moss: appropriate amount; Water: appropriate amount; Onion: appropriate amount; Onion: appropriate amount; Ginger: (slice) appropriate amount; Garlic white: appropriate amount; Star anise: right amount; Fragrant leaves: appropriate amount; Red pepper: appropriate amount; Amomum tsaoko: appropriate amount; Glycyrrhiza uralensis Fisch: 2 tablets; Astragalus membranaceus: 2 tablets; Angelica sinensis: 1 tablet; Dangshen:1; Dioscorea zingiberensis: 3 tablets; Dried tangerine peel: 2 pieces; Nutmeg: appropriate amount; Zanthoxylum bungeanum: appropriate amount; Chili oil: appropriate amount; Salt: appropriate amount; Monosodium glutamate: right amount; The method of mutton bread soaking is112. Wash the leg of lamb, soak it in cold water, change the water for 2 or 3 times, put it in a pot with 2/ 12 cold water, boil it with high fire, and skim off the floating foam. Take out the scorpion (another dish). Add a proper amount of cold water, boil it over high fire for 3/ 12, and wrap pepper, fragrant incense, tsaoko (crushed) and nutmeg (crushed) with a piece of gauze. Put it in the pot 4/ 12 and skim off the floating desert. Adding Radix Glycyrrhizae, Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis and Pericarpium Citri Tangerinae, boiling, simmering for 40 minutes, adding salt, and simmering for 20 minutes; 30 minutes 6/ 12 stew time can be mastered by yourself, so you can easily peel the meat off the bone with chopsticks. Green radish should be washed and cut into pieces and cooked in boiling water. Soak crystal vermicelli in warm water until soft. Dice the onion and garlic seedlings 8/ 12 and take out the leg of lamb to cool. Peel the meat and cut it into small pieces. 9/ 12 Take out all kinds of herbs and seasoning packets from the mutton soup, add appropriate amount of boiling water, and add appropriate amount of salt, pepper and monosodium glutamate. Boil, if the soup is too clear, you can cut some sheep tails into it to make the mutton soup fatter and taste better. ) Add the soaked vermicelli, green radish and leg of lamb in turn. Pour the boiled mutton soup into a bowl, pour out the contents of the bowl with a spoon, and pour the original soup back into the pot. Repeat this for three or four times, then scoop in hot mutton soup 12/ 12, and add onion, garlic sprout and Chili oil. Served with pie. Just do it.