Ingredients:
Lamb shank meat 700g
White turnip 1
Accessories:
Fresh ginger piece
Salt
Water
Steps:
1, lamb shank meat is ready
2, cleaned clean, cut into 2cm square pieces
3, into a pot of cool water, boil over high heat; at the same time, put a casserole on the other eye of the stove to boil water4, the foam floats up, use chopsticks to pick up the mutton, shabu-shabu off the foam in hot water, and put it into the casserole of boiled water
5, all of the mutton into the casserole, and then put a few slices of fresh ginger, put on a lid and Small fire slow cooking
6, large white radish scrape off the skin, clean
7, cut into 2 centimeters square radish pieces
8, about one hour or so, you can clip a piece of lamb to taste the degree of maturity
9, to be able to easily bite into the lamb is not stuffed when the radish into the pot with the same cooking for 10 minutes!
10, taste the texture and add an appropriate amount of salt, turn off the fire
11, light and delicious
12, the original flavor and nutrition
Tips:
Mutton cut into small pieces, it is more likely to be ripe; blanching mutton, you can get rid of excess fat and some dirt, but if you skimmed off the froth with the original soup, the soup will taste more delicious. The flavor of the soup will be more delicious, this blanching or skimming depends entirely on personal preference; blanched lamb directly in the pot, and then into the hot water or boiling water casserole, do not put in cold water, in order to prevent the protein is not easy to mature in the cold contraction; carrots cut into small pieces of easy to ripen, cut into small squares or hobbies block with personal preference. Do not need to cook for a long time, there are ten minutes is fully cooked; this soup is not recommended to put soy sauce, will destroy the fresh flavor. The soup is already white and thick. Salt is added at the end of the pot, or with the white radish, so that one can make the meat cooked faster, and the other is less salt intake.