Mutton 1000g, bamboo pole 200g, horseshoe 150g, carrot 100g, longan meat 20g, and a chunk of ginger.

Jamlom is used for cinnamon, tangerine peel, angelica dahurica and Ligusticum chuanxiong. [HaoChi 123.com]

Special color:

Qing Bu Mutton Soup-Joan Hinton's Hot Soup. [HaoChi 123.com]

Exercise:

1, prepare all materials.

2. Pour a proper amount of water into the pot, add fragrant leaves, dried tangerine peel, angelica dahurica and Ligusticum chuanxiong to boil, and add washed and diced mutton.

3. Continue to cook with high fire until the floating foam is forced out, take it out, rinse it with running water, and drain the water for later use.

4. Wash horseshoes and carrots, peel and cut into pieces.

5. Wash the bamboo pole and cut it into small pieces.

6. Peel the ginger and pat it gently with the back of the knife.

7. Wash the longan meat with water.

8. Pour a proper amount of water into the soup pot and add all the prepared materials.

9. After the fire boils, turn to low heat and continue to cook 1.5 hours, and turn off the fire.