Materials
Mutton, American ginseng, yam, ginger, scallions, peppers, cooking wine, salt, chicken essence
Practice
1, mutton cleaned and chopped into pieces, ginger sliced, scallions cut into pieces, peppercorns a small handful of tea bag bag, and then prepare a small handful of American ginseng.
2, mutton into the pot, the water is not more than mutton, pour some wine, open fire after boiling, turn the fire continue to cook for 5 minutes (note that the entire blanching process do not cover the lid)
3, blanch the mutton out, rinse with running water, drain the water.
4, clean pot put two small spoons of oil heat, put ginger slices onion stir incense, pour blanched lamb stir-fried flavor, and then pour some wine stir-fried well.
5, add enough cold water into the pot, boil and skim off the foam, put the pepper packets and American ginseng, cover the lid with the boil, turn the fire to simmer for an hour.
6, iron stick yam peeled and cut into hobnail pieces, into the soup and then simmer for 15 minutes, open the lid and add salt and a small amount of chicken essence, and then simmer for 10 minutes.
Practice two, winter tonic stew lamb
Materials
Lamb leg a, chopped pieces, the best to ask the meat seller chopped large pieces. The two potatoes, green carrots, carrots two, white onion a cut, a piece of sauce, peppercorns moderate.
Practice
1. It is best to have the whole white pepper stewed together. Lamb shanks over boiling water into the soup commendation, add the right amount of water, add the right amount of pepper (afraid of eating pepper can be wrapped in gauze), pepper can be very good to remove the fishy flavor of mutton, high heat heating.
2.
Lamb stewed while the other materials are processed. Cut the green onion into pieces, cut the ginger into large pieces and pat it, peel the turnips and potatoes, etc. and cut them into large pieces.
3. Ginger is best to shoot very crushed, so that the ginger juice can be boiled out, the soup absorbs ginger juice will be slightly spicy, that is, to drive away the cold and good taste
4. All the ingredients are added to the soup commendation, high heat boil, remove the foam, turn to medium-low heat and slowly boiled, at least 1 hour or more.
5. Add salt and white pepper to the pot, and parsley!
Practice three, stewed mutton soup .
Materials
Raw materials: lamb with bones
Accessories: green onions, ginger, coriander, anise, salt, vinegar
Practice
1: Wash the lamb with bones, bones and meat separate
2: green onions cut green onions, ginger slices, another piece of green onions cut green onions, coriander chopped
3: pot filled with water, under the cut lamb bones and cook! Half an hour later, skim off the foam
4: then pour in lamb, star anise, scallion, ginger, boil, skimmed and seasoned with salt
drinking sprinkled with chopped minced green onion, minced cilantro, vinegar
Practice 4, stewed lamb and turnip soup
Materials
Main ingredient: lamb 500 grams, turnip 1,000 grams
Inspired by: Chinese cooking wine 2 spoons, 10 grams of green onion, 10 grams of ginger, 2 spoons of refined salt, 1 spoon of chicken essence, 1 spoon of pepper
Practice
1, wash the radish, peel the skin and cut it into equal-sized pieces. Wash and cut the lamb and sheep bone marrow into cubes. Wash and clean the peel, wash and pat the ginger, wash and cut the small onion into scallions. Choose water radish. Radish is rich in vitamin C and trace elements zinc, which helps to strengthen the body's immune function and improve the body's resistance to disease. Which is mustard oil and a variety of enzymes can promote gastrointestinal peristalsis, increase appetite to help digestion, can break down carcinogenic amine nitrite, with cancer prevention.
2, the mutton, Chen Pi and unpeeled ginger into the pot with high heat to boil, out of the foam can turn off the fire, with water to rinse off the foam spare.
3, wash and blanch lamb and ginger and put into the stew pot.
4, white radish into the pot before, has been blanched with boiling water, blanching radish spicy flavor.
5, put in the wine, according to the capacity of the stew pot moderate increase. Usually 2 spoons is enough.
6, fill with pure water, not over the lamb and radish can be.
7, put two spoons of refined salt to taste.
8, add in a spoonful of chicken essence to refresh.
9, a spoonful of pepper can be served.