1 ⒈ simmering soup, be sure to maintain a rolling boil, otherwise the simmering broth is light and not creamy
Peak simmering, add an appropriate amount of sheep board oil, and simmering and boiling, the broth will be more flavorful
Raw materials
1000 grams of mutton, 200 grams of honey, dry rhubarb, return to the body, Chuanjian 200 grams each, Huai Niu Knee 100 grams grams, on the north astragalus 50 grams.
Method
(1) lamb skin, remove fat and fascia, washed and cut into slices or filaments
(2) lamb, dry rhubarb, catechu, Chuanjian, wai hyssop, astragalus, all into the pot, add water on the fire with the pot for about 10 hours, take the thick juice, remove the slag and leave the meat, and then into the positive honey, simmering into the maltose, can be consumed.
2 nourishing editor
Soup main ingredients: 500 grams of lamb bone ginseng 10 grams of jujube 10 grams of wolfberry 10 grams of ginger 1
nourishing lamb soup seasoning ingredients: wine 1/2 tbsp pepper a little salt 2 tsp sugar 1/2 tsp monosodium glutamate 1 tsp
production process:
1, mutton washed and chopped into pieces, ginseng cut into pieces, washed. Red dates, goji berries soak through, ginger clean slices;
2, add water in the pot, when the water boils into the mutton pieces, cook with medium heat to remove the blood, pick up and rinse for use;
3, in the soup bowl into the mutton pieces, ginger slices, Codonopsis segments, red dates, goji berries, refined salt, monosodium glutamate, sugar, pepper, cooking wine, injected with clean water, placed in the steaming pot steamer for 2 hours to come up with can be.
Lamb soup is bright and milky white in color; the soup is beautiful and rich in nutrients; it is not stinky or fishy, and tastes delicious. Production method is: first of all, the cleaned mutton boiled, meat, soup and put. When consumed, the mutton cut into pieces, in the pot first put oil, onion, garlic shoots (or winter melon slices), such as lightly fried, and then put the mutton pieces, and add the right amount of broth, boiled into.