1000ml water 4 tablespoons of mash (60ml) 1 piece of ginger

Seasoning: 1 tablespoon of soy sauce (15ml) 1 teaspoon of salt (5g) 5g of icing sugar

How to do it

1) peel and shred ginger and set aside. Pour water into a pot and boil it over high heat. Rinse the angelica with water, put it into the pot and cook it over medium heat for 20 minutes.

2) Pour the lamb slices into the pot and skim off the foam when the water boils. Add the mash, shredded ginger, season with soy sauce, salt and rock sugar to taste.

Tips

**This season is a good time to eat hot pot and shabu-shabu, but it's a pity to eat the unfinished slices of lamb, and pack them home and keep them lying in the freezer to sleep until they are thrown away when you clean out the refrigerator, that's the fate of packaged lamb slices. This soup dish today will solve that problem away haha. Lamb soup with angelica in it also invigorates the blood and warms the body, making the face rosy and glowing.

**Packaged slices of lamb, take home and put in a plastic bag, then put in the freezer to save. If making the next day, move to the freezer the first night to thaw overnight. If you are making it the same day, let it thaw at room temperature. Do not put the slices of meat directly into the water, or the meat will lose a lot of water and lose all its flavor.

**Mash, also known as wine mash, is available in supermarket freezers. Eat it as soon as possible after opening it, don't leave it for too long, it will spoil easily.