Lamb radish soup
By VicentaLakin
A nice bowl of soup, a warm stomach. The radish lamb stew is a purified dish of great nutritional value in the Great Ningxia, which can be made by no household. White carrots have the beauty of ginseng, which can be used to supplement heart, air and blood, as well as for young children to catch cold, cough and spit and eat the dish (or drink soup). The warmness of the lamb, which is often eaten in winter, not only increases human heat and resistance to cold, but also increases digestive enzymes, protects stomach walls, fixes gastric mucous membranes, helps to digest the spleen, is easily digestive and is characterized by high proteins, low fats and high phosphorus fats。
Recipe Recommendations
- mutton 1000 grams
- white radish 500 grams
- onion a little
- ginger slices a little
- pepper a little
- salty salt appropriate amount
- coriander a little
Steps for Lamb radish soup
1
The lamb was washed with knives and immersed with water for two hours。
2
The lamb is cold under copper, and a small fire is set on fire, and the peppers are put out and the salt and the radish are roasted for an hour and a half。
3
We'll have the radish stew, the fragrance, the fragrance。
4
The finished product。Lamb radish soup Make Tips
1. The lamb shall be cold, and when it is released, it shall not be intruded, lest it be attached to the sheep and the soup shall be mixed. Carrots may be boiled up to the end of life before coming out of the pot, removing their spicy taste. 3. No more spices except peppers and onions。