It's getting colder, so imagine how nice it would be to have a steaming bowl of lamb soup, heart-warming and stomach-warming.
Regardless of whether there is anyone who loves, they must love themselves, love themselves of course can not be wronged their stomach, the following teach everyone a cold to supplement the stomach of the beautiful soup!
Production time: 122 minutes
Serving Size: 3-4 servings
Production materials:
mutton.................. 400 g,
angelica.................. 10 g,
Ginger slices............... 40 g, a little cilantro segment.
Seasoning:
Wine............ 8 ml,
salt............... 2 g,
Chicken powder.............2 g
Preparation Method:
1. Bring some water to a boil in a pot, pour in the lamb and stir well.
2. Add cooking wine, bring to a boil, and remove the blood water.
3. Remove the lamb, drain and set aside.
4. Bring a casserole dish to a boil with an appropriate amount of water and pour in the angelica and ginger slices.
5. Add the lamb that has been soaked in water, pour in the cooking wine and stir well.
6. Cover and simmer for 2 hours until the lamb is soft and rotten.
7. Uncover the lid, add salt and chicken powder, mix well to taste.
8. Remove the angelica and ginger slices and sprinkle with coriander segments.
Food Tips:
Lamb broth stew is longer in pairs, and more water should be put in the casserole to avoid dry stewing.
Food Science Popularization:
Angelica is warm. It has the effect of tonifying blood, nourishing blood, regulating menstrual pain and so on; Ginger can dissipate cold in temperature and sweat to solve the table: lamb can make up for weakness in temperature. The three are matched with warm blood tonic, cold and pain relief.
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