Lamb soup

Another year after winter and winter after winter, the “nines” began, when the cold became colder and the less well-healthed became more susceptible to cold and disease, and it was particularly important to be able to feed. Except for dumplings, the practice of eating lamb soup is common in many parts of the country, and lamb meat is a traditional winter supplement as a good meal from winter to this day. It is documented in this draft that the lamb fills up the gas and provides a healthy appetite. The lamb contains more heat than the beef, and eating it in winter can boost blood circulation, improve the symptoms of coldness and coldness caused by lack of aerobics. As a result of the production of ginger lamb soup: 500 grams of lamb, 250 grams of ginger, 150 grams of pepper powder, onions, wine, salt, etc. Practice: lamb flesh goes to bone, rinses out, boils water to blood, extracts dry water, cuts into five centimetres long and two centimetres long. When it is ready, ginger washes it into large pieces, fills the casserole with a proper amount of fresh water, puts it in the casserole, sets it in the casserole, throws it away after the fire, makes it boils into the lamb's flesh, and lasts with a proper mix. Efficacy: This is derived from the Gold Speculation. It warms up in the heat of the lamb, and is replete with blood, with ginger and accelerants, which are used together, and warm and spleen and kidneys, which can be very well nourished for those who fear the cold, are old, are weak, have no sleep, and have low resistance. Cold winters, cold hands and feet, a bowl of warm lamb soup, warm and warm, and strong blood