Mutton in sour soup

By KaleyVon

Mutton in sour soup
In early spring, it is suddenly warm and cold, and people's clothing, food, housing and transportation have changed compared with winter. Traditional Chinese medicine health preservation talks about "nourishing yang in spring and summer", that is, during spring and summer, yang qi rises in nature. Health-keepers should nourish it with the seasons to protect the yang qi in the body and keep it abundant. This soup dish, mutton, the main ingredient in sour soup mutton, was discussed in Li Shizhen's "Compendium of Materia Medica":"Mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetize and keep fit, nourish the kidney qi, nourish the gallbladder and improve eyesight, treat deficiency, work and cold, and work and seven injuries." It has a great tonic effect on female compatriots who are afraid of cold, especially those on their hands and feet!

Recipe Recommendations

  • mutton hind leg 500g
  • parsley appropriate amount
  • cooking wine appropriate amount
  • olive oil appropriate amount
  • soy sauce appropriate amount
  • rice vinegar appropriate amount
  • white pepper appropriate amount

Steps for Mutton in sour soup

  • Make step 0
    1
    Cut the meat of sheep's hind legs into thin slices with a knife
  • Make step 1
    2
    batch diagram
  • Make step 2
    3
    seasoning map
  • Make step 3
    4
    Cut parsley into sections, tear black fungus into small pieces, wash potato starch and set aside
  • Make step 4
    5
    Heat the wok, add a small amount of olive oil, add the green onions and ginger, and stir until fragrant
  • Make step 5
    6
    Add the slightly fat mutton leg meat and stir fry for a while
  • Make step 6
    7
    Add white pepper and stir-fry, add a small amount of cooking wine
  • Make step 7
    8
    Add appropriate amount of hot water and bring to boil
  • Make step 8
    9
    Add the potato flour
  • Make step 9
    10
    Add parsley
  • Make step 10
    11
    Add black fungus
  • Make step 11
    12
    Add the mutton leg meat, stir all ingredients in the pan and cook briefly
  • Make step 12
    13
    Put appropriate amount of salt in the pan, add soy sauce to season and color
  • Make step 13
    14
    Pour in the right amount of cooking wine to remove the smell of mutton
  • Make step 14
    15
    Add a tablespoon of rice vinegar

    • Mutton in sour soup Make Tips

    1: The amount of white pepper powder and rice vinegar in this dish is relatively high, and the taste is sour and spicy. 2: The white pepper powder should be put and stir-fried for a while, and the rice vinegar should be put before the heat is finally turned off. This order makes the sour and spicy taste of the raw materials penetrate out well. 3: All the raw ingredients are put into the pot almost together, and it does not take too long. The mutton will change color in 2 minutes, because the slices of mutton are thin, and if it takes a long time, it will not be chewable! 4: This soup is moderately hot and sour. Drinking the soup while eating vegetables is a good warm-up dish

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