Huangqi mutton soup
Ingredients: salt,Astragalus,liquor,wolfberry,mutton hind leg,egg yolk,onion,Jiang,pepper powder,small potatoes
Recipe Recommendations
- mutton hind leg 500 grams
- small potatoes of 2
- Astragalus a
- wolfberry 20 grains
- onion half a
- egg yolk Size 1
- Jiang appropriate amount
- liquor 10 ml
- salt appropriate amount
- pepper powder appropriate amount
Steps for Huangqi mutton soup
1
Wash the mutton and cut into slices; slice ginger (egg yolk size); cut green onions into sections; peel and cut small potatoes into thick slices.2
Put the mutton in cold water and bring to a boil.3
Add ginger slices, spring onion segments, pepper powder, and white wine into the soup, and simmer over low heat for 30 minutes.4
Add potatoes and astragalus to the soup and simmer over low heat for 20 minutes.5
Add salt and wolfberry before starting the pan.Huangqi mutton soup Make Tips
1. Sichuan peppercorns are used to remove fishy and gamey odors; use a small amount, otherwise the flavor will be affected.
2. Use only one type of Chinese medicinal herb (such as Astragalus, Angelica sinensis, American ginseng, or Gastrodia elata), and the cooking time should not exceed 20 minutes.
3. Do not add MSG, so as not to interfere with tasting the natural flavor.
4. Add salt later; especially for goji berries, turn off the heat and cover the pot immediately after adding them.
5. Remove the scallions, ginger, and Astragalus before serving.