Nourish and dispel cold, soup is rotten and meat is fresh.

material

500g of mutton, codonopsis pilosula 1 0g, red dates 1 0g, mushrooms10g, ginger10g, 0.5 teaspoon of cooking wine, a little pepper, refined salt1teaspoon, 0.5 teaspoon of sugar and 0.5 teaspoon of monosodium glutamate.

working methods

1. Wash and chop mutton, cut Dangshen and wash, soak red dates and medlar thoroughly, wash ginger and slice.

2. add water to the pot. After the water boils, add the mutton slices, boil the blood over medium heat, remove and rinse for later use.

3. Put mutton slices, ginger slices, codonopsis pilosula, red dates, mushrooms, refined salt, monosodium glutamate, white sugar, pepper and cooking wine into a soup bowl, inject clean water, steam in a steamer for 2 hours and take it out.

skill

A drop of white wine when cooking mutton can remove the smell of mutton and make the meat crisp rot faster.