Danggui red jujube mutton soup

In the cold winter when the temperature continues to drop, Hakkas living in the northeast of Guangdong, such as Shaoguan, Heyuan and Meizhou, often eat some warm food to increase their body heat. Among them, Danggui red date mutton soup is the favorite tonic soup of Hakka people in northeast Guangdong. Drinking a bowl of mutton soup with angelica and red dates in cold winter has the dietotherapy effect of warming the middle warmer, strengthening the stomach, invigorating the spleen and benefiting qi, nourishing blood and enriching blood. This nourishing soup is the favorite winter health soup of local Hakka women, especially suitable for patients with weak constitution, cold stomach, indigestion due to kidney deficiency and postpartum women with blood deficiency.

The method of mutton soup with angelica and red dates is simple and easy to learn. Wash the mutton and lamb chops first, cut into pieces, blanch them in boiling water, skim off the floating foam with a spoon, and then take out the mutton or lamb chops for later use. After that, the ginger is washed, peeled and sliced, the red dates are pitted, and the angelica is washed with water for later use. Finally, put all the processed ingredients into the soup pot, add appropriate amount of water, boil with strong fire, then simmer with low fire for about 1 hour, add appropriate amount of salt to taste, and then take it out of the pot for drinking.