Scrambled lamb soup
By VicentaLakin
There must be plenty of lamb in winter. According to the Chinese doctor, the sheep tastes soft and warm, and has the capacity to refuel, feed the liver and improve blood circulation, both in the cold and in the body. They are good for winter cooling and supplementing, and frequent consumption is particularly effective in improving cold hands and feet. The lamb soup with the party members and yellow twigs will warm you up alive and make you glow。
Recipe Recommendations
- mutton 500 grams
- Codonopsis 5 grams
- Astragalus 2 grams
- wolfberry 2 grams
- laojiang 2 tablets
- onion appropriate amount
- yellow wine 1 scoop
- salt appropriate amount
Steps for Scrambled lamb soup
1
The party members, the yellow poachers, were immersed in water, and then dried up。
2
The lamb washes the pieces and rolls into boiling ginger onions until they reach the age of eight, and extracts them, and leachs them。
3
The lamb, party members, yellow onions, ginger chips and yellow wine are fed into the soup with sufficient fresh water and the fire boils。
4
Drop the foam and turn to the fire slow for 1.5 hours。
5
Add the saline, the salt, and continue to make 10 minutes。