Lamb simmering soup (with spice recipe)

Lamb simmering soup (with spice recipe)

Ingredients: 1000 g of goat with skin.

Spices: 15 grams of white pepper, 10 grams of Huaishan, 5 grams of dang ginseng, 5 grams of jade bamboo, 5 red dates, 3 grams of angelica, 3 grams of cinnamon meat, 3 grams of goji berries, 3 shiitake mushrooms.

Ingredients: 20 grams of white wine, 20 grams of white vinegar, 3 grams of angelica, 15 grams of ginger slices, salt to taste.

Specific production steps:

1: Cut the goat with skin into pieces of meat about 3 cm square, cut it into water, soak in the bloody water, fish it out, control the moisture and set aside.

2, put the treated lamb into the wok, add water to submerge, and then put about 20 grams of white wine, 20 grams of white vinegar, 3 grams of angelica, after boiling on high heat, skim off the foam, blanch the water for 2-3 minutes, fish out, rinse with flowing cold water, set aside.

3: Put the blanched lamb pieces into a casserole, add 15 grams of ginger slices, 15 grams of white pepper, 10 grams of Huaishan, 5 grams of dang ginseng, 5 grams of jade bamboo, 5 red dates, 3 grams of angelica, 3 grams of cinnamon balls, 3 grams of goji berries, 3 grams of shiitake mushrooms, then add water to submerge, bring to a boil over high heat, simmer for 60 minutes.

Add an appropriate amount of salt to taste before leaving the pot, and then eat out of the pot.