Lamb meat in small quantities of water are put ginger, scallions, peppers, chili peppers, coriander, cloves and other seasonings.

Lamb meat in small quantities is a classic practice, the nutritional value of lamb is high, rich in trace elements in protein, is an important meat to supplement the body's energy, eat more lamb can be strong body. The mutton itself contains a stink, this flavor is not treated will make people difficult to eat, therefore, small amount of mutton in a small amount of water is a good solution to this problem.

Expanded Information:

< p>Lamb in small quantities in the process of stewing to maintain the original soup and juice, can maximize the nutrients are not lost, the biggest advantage is that you can eat meat and drink soup, is the best nourishing the body. And lamb after stewing, more cooked, tender, easy to digest.

Cooking lamb soup can not add ginger, otherwise the soup will not be able to cook white, in order to ensure that the original flavor of the lamb soup cooked without adding salt and other ingredients, eat a little salt, white pepper, garlic or parsley, to be proportionate to them and lamb with a good, the formation of the color and lustre of the fresh, not fishy and nasty, and the aroma of the clear mellow and meat meat thick meat aroma.