Western sorghum for lamb soup
By VicentaLakin
When it comes to ginger lamb soup, it's the name of the doctor. It should be a blood camp, with a warmer and warmer goats and a much better blood. So the party has the respiratory blood, warms the kidney, and applies to people with cold blood. And this Western gin soup reduces the use of ginger, joins the Western ginseng to regenerate the thirst, and is replaced by blood; and the lamb's flesh is flesh and blood, blood and renal yang in warmth, which can be used as a tablet for winter. It's too lazy to stand by the pot, and when the lamb grazes out of blood water, it uses the electric sand so that it can cook itself slowly. Last time I joined, it tasted better. Tonic soup, warm a winter。
Recipe Recommendations
- salty and fresh
- stewed
- several hours
- simple
Steps for Western sorghum for lamb soup
1
Material: 5 grams of Western chorus, 15 grams of lamb, 500 grams of lamb, 3 slices of ginger, 30 grams of gills, salt
2
It's a lot of work
3
Cleans up the mud that is on the surface。
4
The lamb is washed, cut into small pieces
5
And put the cut lamb into the pot, pour it into a proper amount of water, and boil the fire。
6
The water rises with a lot of haemorrhage
7
When the blood is out, get the lamb out。
8
And then the roasted lamb and the ginger chips, together with the Western cucumbers, will be put in the chalk
9
It's not like we're going to be able to do this
10
Cover the lid, choose automatic slots and stew for about three hours。
11
Put it in, put a lid on, for about 10 minutes。
12
Turn it off, pull the electricity, unplug the lids, and add salt to the soup
13
Let's eat。Western sorghum for lamb soup Make Tips
1. If you do not like the taste of Western cucumber, you can reduce it as you like. 2. There is no electric sand casserole, which can be replaced by a common sand casserole, which can be used for slow roasting on fire。