Materials

Main ingredient lamb chops 500 grams of white radish 1

Seasoning salt moderate amount of 2 grams of chicken essence 5 grams of onion 5 grams of ginger 5 grams of star anise 2 peppercorns 1 pinch of parsley

Practice

1. radish washed and cut into pieces of the hobnail, lamb chops broken into segments and soaked in clean water for ten minutes to remove the blood water standby

2. . pot of water, after boiling into a few peppercorns, and then into the lamb chops flying water, fish out with boiling water and then slightly rinse

3. casserole pot into the water to boil into the ready lamb chops, ginger slices of green onion segments, high heat to boil into a small fire to cook for twenty to thirty minutes

4. into the radish, cook until the radish from the bright white into a translucent shape, seasoned with salt, chicken broth

5. Drink when sprinkled with a little parsley, taste more full

Dish characteristics

1, just cooked out of the mutton to eat while hot, mutton soup to drink while hot, this time the stink will be very small, mutton soup, once cooled, the stink will be more and more heavy, and mutton cooled is not as tender as hot! The warmth of the hot soup is the most useful and obvious, imagine, if you drink the sweat, is not all the cold breath to escape?

2, winter can be warmed up to nourish the soup is actually a lot, such as lotus root rib soup, winter melon ball soup, chicken soup, mountain waist lean meat soup, etc. ...... In fact, winter there is a most should be drinking soup, and is definitely for the winter especially prepared for the beautiful soup, which is the mutton chops (mutton) turnip soup.