Raw materials
5g of mutton, 25g of ginger, 15g of angelica, 2g of pepper noodles, 5g of onion, 2g of cooking wine and 3g of salt.
Practice
1. Wash angelica and ginger with clear water and cut into large pieces;
2. Boning mutton, removing fascia, soaking in boiling water to remove blood, taking out and cooling, and cutting into strips 5 cm long, 2 cm wide and
1 cm thick;
3. Add a proper amount of water into the casserole, put the chopped mutton, angelica sinensis and ginger into the pot, bring to a boil with high fire,
remove the floating foam, and stew for 1 hour with simmer instead, and the mutton will be cooked thoroughly.
Features
Sichuan cuisine, the mutton is rotten, the soup is fresh, and it has a good effect on deficiency cold and yellow face after illness.
"Warming and nourishing whole sheep soup".
ingredients: 5g of mutton, 25g of mutton tripe and 2g of sheep blood
ingredients: 1,2g of radish, 25g of angelica, codonopsis pilosula and adenophora adenophora, 2g of pig oil, some green pepper sesame oil and one spice bag
Method: 1. Wash the mutton and mutton tripe with water first. Put 2 grams of pig oil in the pot. When the oil melts, add mutton and tripe to stir fry, and then add fresh soup. When the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora and stew with high fire. When the soup boils again, put in the spice bag (which contains star anise, pepper, dried sea pepper, ginger, onion and so on). 2. During the stew of mutton soup, cut the green pepper into granules and put it in a small dish filled with sesame oil, which flooded the granules. One oil dish per person. 3. When the mutton is stewed for 1 hour, add the radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, and take out the oil dish to eat.
features: the soup is delicious, and the mutton is ripe and can be melted in the mouth. It is a fresh meat dish that will make you memorable.
Introduction of mutton soup and nourishing food in winter
Nourishing effect: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much.
characteristics: bright color, milky white; The soup is beautiful and nutritious; It's not fishy and delicious.
method: wash the mutton and mutton offal first, and then do some processing. Cook the mutton and mutton offal in a pot, and add some scallion and ginger (it is not suitable to enlarge the ingredients, which will cause a cross smell). When the mutton and mutton offal are cooked, take them out and slice them for later use.
Put the sheep skeleton in the pot, fill it with clear water, and then fire, boil it for about an hour, and scoop out some impurities floating on it. At this time, the soup will be relatively pure. Add some onion and ginger, and continue to boil it. When the boiled soup becomes milky white, just like milk. You must be willing to spend time cooking soup.
put the chopped mutton and mutton offal in a bowl, put some chopped green onion, coriander, garlic and other vegetables, add a proper amount of refined salt, and pour the boiled mutton soup into the bowl while it is hot. All right, a bowl.