ingredients: mutton? 5g? White radish? A carrot? Three, onions? One, ginger? A small piece, whole pepper? 1 capsules, salt/vinegar/pepper.

Steps of Xinjiang Mutton Soup Step 1

Wash the mutton and wash the blood off it. (I stewed the lamb chops, and the leg of lamb is just as good as ordinary meat, and the stewed lamb leg tastes the best.) Step 2

Put the mutton in a casserole, add cold water (other pots can be used), bring it to a boil over high fire, add sliced ginger and pepper (pepper can be sprinkled instead after taking out the pot without pepper), and if the mutton smells bad, add a few pepper. After boiling, take the foam and scoop out the boiled blood foam until the boiling soup is completely clear.

step 3

after the foam is cleaned, turn to low heat and stew for about an hour (if it is leg bones or a lot of meat, it will take longer).

Step 4

Slice the white radish and cut the carrot into strips, but it is best to put only one onion slice in both. Add the soup after stewing for an hour. If you want a crispy onion taste, put the radish first.

Step 5

Boil the radish for about ten minutes, add appropriate amount of salt and turn off the heat. After cooking, you can add pepper and vinegar, vinegar and coriander according to your taste.

Mutton contains protein, fat, carbohydrate, vitamin Bl, vitamin B2, niacin, calcium, phosphorus and iron. Its nature is warm and delicious, warming the middle warmer to dispel cold, resolving stagnation, strengthening glands and benefiting qi, and warming kidney yang, which has a certain effect on treating fatigue, losing weight and failing to stop lactation. Achyranthes bidentata tastes bitter and sour, and has the functions of strengthening bones and muscles, promoting blood circulation and dredging menstruation. This dish is mainly made of mutton, with a variety of Chinese medicines, which has the function of strengthening the chest. It is beneficial for women with flat breasts and sunken breasts to eat more of this dish.