The radish lamb soup
By VicentaLakin
The lambs have a mild remedial effect and are very suitable for eating in winter. However, the warmness of the lamb and the ease with which it can be burned make it easier to eat it with cold vegetables, which can act as a cooler, detoxification and de-fire. And white carrots, which have the effect of being warm, cold and bleeding, and stomach-opening spleen, can be described as excellent partners. The radish lamb soup, which is only fresh soup, is not only fresh in colour, but also delicious. A few fragrances added a fresh eye effect to it, as well as a bit of fragrance to the taste, which enriched the soup。
Recipe Recommendations
- mutton 600 grams
- white radish half a
- Jiang a
- garlic number lobe
- green onions half a
- Angelica dahurica a
- Baikou two pills
- coriander an
- salt appropriate amount
- salty and fresh
- pot
- an hour
- simple
Steps for The radish lamb soup
1
Keep the ribs on the lamb chops for it, cut the edges of the lamb chops, wash them, cut them big
2
Half a radish, shave the skin, wash it
3
Cut into a flat-size roller
4
Get the spices ready
5
Put water in the pot and put lamb in the pot
6
When the water's out, it's gone
7
I'll cook with the spices, cover it up, fire, boil it for about 40 minutes
8
When the meat's ready at 9 a.m., you can go down the radish block, cover it up, fire it up
9
The white radish can be punctured with chopsticks, with a proper amount of salt, and you can make a pot
10
Make some fragrances, fragrances! Drink a bowl, it's so warm