Ingredients: lamb chops 1500g, olive oil 15g, 2 sections of sugarcane, horseshoe 100g, white radish 1, 6 slices of ginger, 6 slices of angelica sinensis, 6 slices of dried tangerine peel 1 slice, 6 red dates, 20g of longan meat and 20g of codonopsis pilosula.
1. First, prepare the needed medicinal materials.
2. Horseshoe and bamboo poles are also peeled and cut into sections for later use.
3. Put the chopped sheep into cold water, add ginger slices, angelica slices and Guangdong rice wine, and start blanching.
4. After the fire boils, remove the blood foam and cook for about 3 minutes.
5. Remove after blanching, rinse with warm water, and drain for later use.
6. Pour olive oil into the hot pot and add ginger slices to stir fry.
7. Pour the lamb chops with boiling water and stir-fry the smell of mutton.
8. Pour a circle of Guangdong rice wine to remove the fishy smell and increase the fragrance, and continue to stir fry until the meat noodles are slightly burnt.
9. Then add a proper amount of boiling water, so that the boiled soup is whiter.
10, pour the horseshoe and bamboo pole prepared in advance into the pot.
1 1, and then all the Chinese angelica, dried tangerine peel, longan pulp, red dates, Chinese yam, codonopsis pilosula and Polygonatum odoratum in the formula are added into the pot.
12. You can also transfer all the ingredients to a pressure cooker or a deeper soup pot.
13, cover the lid and start the pressure cooking mode for 30 minutes, or turn the ordinary soup pot to low heat and simmer for about 40 minutes after boiling.
14, the pressure cooking mode is completed, and the bamboo pole is taken out.
15. Pour the white radish cut in advance into the voltage pot.
16, cover the lid again to start the pressure cooking mode 10 minutes, or simmer in a common soup pot for about 20 minutes.
17. After the whole pressure cooking mode is automatically exhausted, you can add salt to taste.
18, the sweet and delicious soup base is matched with the salty taste of mutton, and the Cantonese broth mutton is cooked.