Ingredients
Angelica root, astragalus root, and codonopsis root, 25 g (about 1 oz) each, and 500 g (about 1 lb) of lamb.
Seasonings
Green onions, ginger, cooking wine, MSG, and salt, all to taste.
Instructions
1. Wash the lamb clean, place the angelica root, astragalus, and codonopsis into a gauze bag and tie it securely, then put everything into an aluminum pot along with scallions, ginger, salt, cooking wine, and enough water to cover.
2. Place the aluminum pot over high heat and bring to a boil, then reduce to low heat and simmer until the lamb is tender and fully cooked.