Ingredients: 600g of lamb chops, 30g of Dendrobium candidum and 300g of iron stick yam.
Seasoning: ginger 1 2g, cooking wine 20ml, shallot1root and refined salt 3g.
Practice steps:
1. Chopped fresh lamb chops.
2. Soak with ginger and cooking wine 1 hour. Change water twice in the middle.
3. Prepare iron stick yam, Dendrobium candidum, chives and ginger.
4. Slice ginger, tie shallots and cut Dendrobium candidum.
5. Add boiling water to the saucepan.
6. Boil the boiled mutton sparerib soup with boiling water, and pick up the mutton sparerib from the place where the water boils to avoid sticking blood foam.
7. Pick up all the lamb chops and put them in the saucepan.
8. Add ginger.
9. Add Dendrobium candidum.
10. Add chives.
1 1. Add the remaining sprinklers.
12. Put it in a saucepan and start the soup cooking process, which takes 3 hours.
13. During this period, the yam was peeled, cut into sections and soaked in light salt water for later use.
14.2 hours later, add iron stick yam.
15. When the last 10 minute is left, open the lid and season with salt. After the process of making soup, you can enjoy it.