Rop and lamb soup
By VicentaLakin
#ROBBISH GINSENG IN THE FALL, RADISH IN NUTRIENTS, PHARMACIST IN MEDICINE, RICH IN B VITAMINS AND POTASSIUM AND MAGNESIUM, CAN PROMOTE GASTROPATHIC MOVEMENT, WHICH CAN BE OF SOME HELP IN FLUENT, ANTIBACTERIAL, CHOLESTEROL, CHOLESTEROL FORMATION AND PREVENTION OF HIGH BLOOD PRESSURE, CORONARY HEART DISEASE; DRY IN THE AUTUMN, RADISH WITH FIRE, DIGESTION, TEMPERATURE, LUNG AND GAS; COOL IN OCTOBER, AS WELL AS IN THE AUTUMN, LAMB AND RADISH ARE THE WORST, RADISH ARE THE BEST TO REMOVE THE FRAGRANCE OF LAMB, WHILE AT THE SAME TIME ABSORBING THE FRAGRANCE OF LAMB, AND STEW WITH RADISH AND LAMB
Recipe Recommendations
- sheep bone 500 grams
- white radish half a
- onion appropriate amount
- salt 1 teaspoon
- cooking wine 1 tablespoon
- Jiang appropriate amount
Steps for Rop and lamb soup
1
Food supplies are prepared, and sheep bones are immersed with water for 1 to 2 hours in advance, so as to absorb excess blood。
2
Put it in the pot, add a proper amount of fresh water, boil it for two or three minutes after the fire boils, and wash it clean。
3
Put it back in the pot, with onions of ginger and proper cold water。
4
Cover the lid and boil the fire。
5
The wine was added to remove the smell of the sheep's bones and turn it into a small fire that continued to stew for 40 minutes。
6
White radish goes to the skin and is cut clean into a roller。
7
I'm gonna have to put the radish in there for about 20 minutes。
8
When the radish rises, the radish is ripe, and then, according to the taste of the home, a proper amount of salt is added。
9
Finally, some onion flowers and curds, two more minutes of stew and a pan。
10
Tasty radish bone soup is cooked。Rop and lamb soup Make Tips
1. Bones are immersed and then watered, not only to remove the smell of lamb meat, but also to keep the stewed broth clean。