Lamb cabbage fan soup
By VicentaLakin
According to the Chinese doctor, the sheep tasted like meat and were warm and warm, and had the effect of remediating blood, feeding the liver and improving blood circulation. The lamb is one of the main meats that our people eat, which is softer than the meat of pork and less fat and cholesterol than pork and beef. The meat is fine, easily digestive, and more meat is used to increase body immunity。
Recipe Recommendations
- fans 200g
- mutton 600g
- cabbage 300g
- Jiang appropriate amount
- white pepper a little
- chicken essence a little
- onion appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Lamb cabbage fan soup
1
The lamb is washed clean
2
Sliced, thick, population-based. I cut a little thick, so it's chewing
3
Onion slices, ginger slices
4
When the pot is boiled with water, put it in the good lamb
5
And then when the foam comes out, there's a tart of lamb
6
When the casserole is boiled with water, put it in the good lamb and add onions and ginger chips
7
Cover the fire and make it 40 minutes later
8
Put it in the bubbled fans and cabbage
9
The fans are made early, so it's easy to get ripe
10
It's fine, it's digestive