Scorch lamb soup
By VicentaLakin
It's cold in the north, and it's warm in the winter and it doesn't burn. A bowl of hot soup and a tummy。
Recipe Recommendations
Steps for Scorch lamb soup
1
Be ready for lamb, radish, and food
2
Cold water into lamb and scorpion
3
Burn the fire and boil the blood
4
Get rid of the blood and clean up the lamb
5
Reinsert a full amount of fresh water, cold water into the wash of lamb, and then add a large piece of ginger and slap it with a knife。
6
After cooking again, put an orange skin (preferably with dry orange skin, but not with fresh oranges in the house). It's nice to have grapefruit skin in the house, and the smell can also help to avoid the smell. It's better not to use onions or something. The onions taste too good for lamb soup
7
An hour later, the tungsten boiled up the orange skin (and the smell of the orange skin was already full, so it was no good to cook any more. To avoid that the orange skin tastes too heavy and bitter
8
Once the orange skin is out, then the lamb is out
9
At this point, there's only a scorpion in the pot, and it's a little fire and a little soup
10
After enough time for the soup, when you see the lamb soup is very rich and clean and not obscurous, you put it in the carrots。
11
I'll put in the lamb that I've just picked up and make the last stew with the carrots. Cook
12
Ten minutes later, the radish is ripe, the lamb is soft and the soup is beautiful and not dull
13
Re-emerge, re-comfort, put in cuisine and onions, appropriate salt. "Better not just put salt in the whole pot, then eat it, so it'll preserve the beauty of the whole soup."
14
Let's go to the table with fresh lamb soup
15
Have some lamb soupScorch lamb soup Make Tips
A warm reminder: the soup must not be without its bones, otherwise the soup made is not good enough. It's absolutely inevitable, so don't try to hide the wine, the onions, or the fragrances, and it's counterproductive to make the soup less beautiful. Orange peels are to be picked up midway and cannot be cooked. Because it's too late to boil out the bitter taste of orange skin itself. The soup must be filled once and not halfway, otherwise the soup's delicious will be affected. Tongan salt is not recommended as a whole, preferably with more and more. So you can use the extra soup as a high soup, or as a hot noodle feed for the next bowl, and you can make a hot pot。