Yam mutton soup materials: mutton 200g, yam 200g, carrot 1/3, green garlic 1, 4 ginger. Medicinal materials: Angelica sinensis 3, Lycium barbarum 15g, Ligusticum chuanxiong 4, Astragalus membranaceus 4 and Zizyphus jujuba 4. Seasoning: rice wine 1 tablespoon, a little salt. Practice: 65438. Peel yam, cut into pieces, and soak in clear water; Slice the carrots. 2. Boil half a pot of water, add 1 tablespoon rice wine and ginger slices, add mutton slices, blanch to remove the fishy smell, and drain the water for later use. 3. Pour a proper amount of clear water into the casserole, add yam, carrot, mutton, ginger slices and medicinal materials and bring to a boil with slow fire 1.5 hours. 4, add green garlic slices and mix well, add a little salt to taste. Efficacy: This soup has the effects of enriching blood, warming body, caring skin and strengthening body.

Hot and sour mutton offal soup, the weather is getting colder and colder. I always like to drink mutton offal soup every autumn and winter, and I usually buy it ready-made, but there is a problem that the content in the soup is too small to satisfy my appetite. I bought my own raw materials this year and cooked them myself. I have enough soup, and I can eat as much as I want. The cost is still cheap. The cost of my bowl of mutton soup is only 6 yuan. Although there is no milky white sheep's head soup, the soup with the essence of broth is sour and spicy, and it is still delicious.

Ingredients: sheep liver, sheep blood, sheep head meat, sheep ears and sheep belly. Ingredients: green onion, garlic, coriander, vinegar, salt, sugar, broth essence, pepper.

Cut the cooked mutton offal you bought separately first.

Slice onion, parsley and garlic.

Boil a pot of boiling water, add all the main ingredients except sheep blood, salt, broth essence and white sugar and cook for 3 minutes, skim off the froth, add sheep blood and cook for 1 minute, and finally add onion, garlic, coriander, vinegar, pepper and sesame oil. Tips Add more vinegar and pepper to the soup to make it more fragrant and appetizing. Sheep blood is easy to cook. Don't overcook it, it will lose its crispness.