Stewed mutton soup
By LynnSawayn
Mutton soup is actually suitable for drinking all year round. It can nourish and ward off the cold in winter. I just "peeped" at the mutton restaurant's practice. Making mutton soup is my strong point. My son gulps down a big bowl of soup every time. Eat meat slowly and drink it with a straw when he was very young. I will make it once a week or two. Today's pot is the first pot in winter.
Recipe Recommendations
- lamb shank 400g
- sheep bone 350g
- sheep blood a small piece
- Jiang a large piece
- onion half
- carrots halves
Steps for Stewed mutton soup
1
Mutton, sheep bones, sheep blood, soak in clean water for a while to remove the blood.
2
Use a knife to pat the ginger loose, and do not need to cut the chopped green onion.
3
Rinse the mutton bones and put them into a casserole, add enough water, and start to simmer for 20 minutes on high heat. The mutton is stewed completely.
4
When the mutton is basically cooked, remove it and cut it into small pieces.
5
Put the chopped mutton back into the casserole, add the onions, ginger, and carrots, and slice the sheep blood and put it in.
6
Cook over high heat for a while, and simmer over low heat for about 1 hour. Add appropriate amount of salt and garlic slices 10 minutes before taking out of the pan, and add when the salt is edible.