4. When cooking, you should add a proper amount of sheep fat and boil it, so that the soup will be more fragrant.
Raw material production editor
Mutton1000g, honey 200g, dried rehmannia root, Guishen root and Dipsacus root 200g each, Achyranthes bidentata100g and Radix Astragali 50g.
(1) Peel mutton, remove fat and fascia, wash and cut into slices or shreds.
Sheep soup
Mutton soup (8 pieces)
(2) Put all mutton, dried rehmannia root, Guishen, Dipsacus root, Achyranthes bidentata and Radix Astragali into the pot, add water and ignite for about 10 hour, take the thick juice, remove the residue and leave the meat, then add the honey, and cook it into maltose.
Practice editing
Ingredients of soup: 500g of sheep bone, Codonopsis pilosula 1 0g of red dates10g of medlar10g of ginger1piece.
Nourishing mutton soup
Nourishing mutton soup (4)
Seasoning: cooking wine 1/2 tablespoons pepper, a little salt, 2 tablespoons sugar 1/2 tablespoons monosodium glutamate 1 spoon.
Production process:
1, mutton washed and chopped into pieces, Dangshen cut into pieces and washed, red dates and medlar soaked thoroughly, ginger washed and sliced;
2. Add water to the pot. When the water boils, put in the mutton pieces, cook the blood with medium heat, scoop up and rinse for later use;
3. Put mutton pieces, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, monosodium glutamate, white sugar, pepper and cooking wine into the soup bowl, inject clean water, steam in a steamer for 2 hours and take it out.
The mutton soup is bright and milky white; The soup is beautiful and nutritious; It's not fishy and delicious. The production method is: firstly, the washed mutton is cooked, and the meat and soup are separated. When eating, cut the mutton into pieces, stir-fry the oil, onion and garlic (or wax gourd slices) in the pot first, then put the mutton pieces, add a proper amount of broth and boil.
Efficacy feature editing
The rotten soup is sweet, the soup is milky white, and you can drink soup to eat meat. 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.