raw material

2 steamed buns, 200g mutton, 80g soaked vermicelli, a little mutton bone soup and chopped green onion, 20g garlic sprout.

condiment

3g of salt, 2g of chicken powder and proper amount of edible oil.

working methods

1. Cut the washed mutton into pieces for use.

2. Break the prepared steamed bread in half, and then shred it for later use.

3. Boil the hot pot with water, pour in the sheep bone soup and cook until it boils.

4. Add the mutton slices and cook until the meat changes color.

5. Add soaked vermicelli, salt, chicken powder and cooking oil and stir.

6. Remove the froth from the boiled soup.

7. Add garlic sprouts and cut steamed bread and mix well.

8. Turn off the fire, put the prepared dishes into the prepared bowl and sprinkle with chopped green onion.

Nutritional value of mutton;

1. Mutton is rich in protein, higher than pork and beef.

Mutton contains more calcium, iron and vitamin C than pork and beef.

Mutton has a unique smell, mainly because the fat contains carbolic acid. After the fat is removed, mutton no longer has a taste.

Efficacy and function

1. Warming spleen and stomach

Can be used for treating nausea, emaciation and chills caused by deficiency and cold of spleen and stomach.

2. Warming liver and kidney

Can be used for treating impotence caused by kidney-yang deficiency.

3. Tonifying blood and warming meridians

Used for abdominal cold pain caused by postpartum blood deficiency cold.

Nutritional value of nourishing bones;

There are collagen, osteomucin and elastin in sheep bones, as well as neutral fat (relatively large), phospholipids and a small amount of glycogen.

Efficacy and function

Sheep bones are sweet and warm. Entering spleen and kidney meridian. Tonifying kidney and strengthening bone, warming middle warmer and stopping diarrhea. Waist and knees are sore, etc.