Recently, the family has made sheep's head soup a few times, together with some herbs that strengthen the spleen and nourish the body, the soup is very sweet and good, especially sheep's ear, which is crunchy and tastes better than mutton. Sheep head is delicious, but the cleaning process is quite hard, so there are so many people who want to eat but do not dare to buy, earn trouble can also directly buy lamb.

Because of the home every time to do the portion is more, I'm here material is 500 grams of mutton to add with herbs, like this soup relatives can be increased or decreased according to this ratio.

Materials

Main ingredient: 500g of lamb head;

Accessories: 20g of huayishan, 10g of Beiqiqi, 30g of dongguan ginseng, 8g of Angelica sinensis, 5g of wolfberry, 8 jujubes, 10g of ginger, 2 slices of chuanxiong ligustici, the appropriate amount of water, the right amount of salt

Supplementation of herbs sheep head soup

1

Preparation of the medicinal herbs for making soup weighing, huayishan, Beiqiqi, Dangshen cut into small pieces.

2

Wash the herbs with water, peel the ginger and pat it.

3

Clean the sheep's head and chop the pieces, cook on medium heat to clean the blood and some of the odor, pick up and rinse well.

4

Fill the pot with water and put the head and herbs in.

5

Burn on high heat and then turn to low heat, boil for about three to four hours.

6

Season with salt and drink.

Tips

Lamb's head must be blanched before rinsing