Poach soup
By VicentaLakin
Recipe Recommendations
- lamb chops 600 grams
- Jiang 10 grams
- coriander 20 grams
- winter melon 200 grams
- onion 20 grams
- black pepper 1 spoon
- aniseed 3 grams
- MSG
- salt 1 spoon
- rice vinegar
- pepper 3 grams
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Poach soup
1
When fresh lamb chops are bought, they'll have to be immersed in cold water for at least an hour to remove their horns and bruises. Blood
2
Handle clean lamb chops
3
Scratch the sheep in the water and remove the grease and impurities
4
It's got ginger, pepper and big stuff in it
5
The proper amount of soup in the pan is in the lamb chops, and the heat starts to boil for 30 minutes
6
The melon goes to the skin wash and cuts in small pieces
7
Onions and spices cut to shreds
8
I'll put it in a winter melon for 15 minutes, and then I'll make it transparent
9
Onion flowers and fragrances are in the bowls of winter guacamole soup and salt, taste, vinegar, black pepper
10
It's both nutritious and beautiful
11
One more bowl of fragrance rice is a perfect match
12
It's the best way to make a living in winterPoach soup Make Tips
The lamb chops are the flesh attached to the ribs, with a layer of thin membrane, a morbid combination and softness. It's for cutting, burning, making, etc. The lamb chops can also be broken down into lamb ribs and lamb ridges, which are under the sheep's ridge, each with a long bone, muscular muscles, fat meat, and top of the sheep's ribs. The ridges are located on the back of the sheep, with small bones but with spinal cords and unique tastes. The warmness of the lamb, which is often eaten in winter, not only increases the body ' s heat and resistance to cold, but also increases the digestive enzymes, protects the stomach wall, repairs the gastric mucous membranes, helps to digest the spleen, and acts against ageing。