It's lamb soup
By VicentaLakin
The softness of the lamb, which is both cold and cold, treats and supplements the body, and is most appropriate for winter feeding in all cases, such as normal cold cough, chronic bronchitis, cold asthma, kidney impotence, abdominal pain, coldness, soft waist knee, yellow muscle thinness, haemorrhage, post-mortem or post-partum body failure
Recipe Recommendations
- mutton 3 pounds
- red dates 1.5 Two
- Angelica 5 grams
- Astragalus 5 grams
- salt a little
- white sugar a little
- pepper appropriate amount
- onion appropriate amount
- Jiang small amount
- Garlic seeds few cloves of
- cinnamon 1 block
- pepper appropriate amount
- clove to which various
- salty and fresh
- stewed
- several hours
- ordinary
Steps for It's lamb soup
1
The lamb was immersed overnight with fresh water and blood
2
5-10 grams of casserole each
3
The lambs tore off the band, washed and burned with water in the high-pressure pan, and left their beams out, without covering them for 45 minutes
4
Onion slices, ginger slices, garlic cedars, cinnamon, pepper, lilac. Okay
5
One to five red dates clean up
6
After 45 minutes of fire, the lamb is put in ginger garlic, guacamole, peppers, lilac, sauna, red dates
7
Cover the pan cap, crush the valve, turn the fire down for 15 minutes
8
When the high-pressure boiler pole drops to its original position, and the cap is opened, it pours into the pot for 15 minutes with the boiling juice
9
With pepper powder, salt, sugar, a little bit
10
It's hotter than the human body, and I always feel bad about eating it, so when the soup is cold, it's solid enough to get it out and get rid of itIt's lamb soup Make Tips
1. It is best to choose the kidney area of a 4 or 5-year-old tender lamb; a pressure cooker isn't needed. Use a regular soup pot, boil over high heat with the lid off for 45 minutes, then switch to low heat and cover the pot to simmer for 15 minutes. This way, the meat becomes tender and the soup isn't gamey.
2. For 3 jin of lamb, it is appropriate to pair it with 1 to 1.5 taels of red dates, and do not add too much ginger.
3. Pigs dislike Sichuan peppercorns, and sheep dislike star anise (Big Eight Flavors), so do not add star anise when stewing lamb, and do not add Sichuan peppercorns when stewing pork.
4. It is best to use whole peppercorns and grind them fresh into powder, because ground pepper is very easy to buy fake, whereas whole peppercorns are generally not bought as fakes.