Main Ingredients
Lamb Chops
1000g
White Radish
200g
Carrot
200g
Side Ingredients
Maize Oil
Amount
Salt
Moment
Bok Choy
Amount
Bean Sprouts
Measurement
Bean sprout
Amount
Soybean sprout
Amount
Kimchi mushroom
Amount
Pepper
Amount
Scallion
Amount
Ginger
Amount
Chili pepper
Amount
Amount
Chinese pepper
Amount
Chinese pepper
Amount
Chinese pepper
Amount
Steamed Fish Soy Sauce
Amount
Sesame Seeds
Amount
Steps
1. Soak the lamb chops in water for more than 3 hours in advance, changing the water halfway through.
2. Wash and cut white radish into cubes.
3. Peel and cut carrots into chunks.
4. Prepare peppercorns and chili peppers.
5. Cut green onion into pieces and slice ginger.
6. Take a bowl and add steamed fish soy sauce sesame oil sesame hook eat small ingredients. Spare.
7. Bean foam everything two open.
8. soybean sprouts washed and drained.
9. Cabbage washed and cut into pieces.
10. Wash the enoki mushrooms and remove the root.
11. Soak the bleeding lamb chops in a soup pot and fill with cold water.
Bring to a boil over high heat and skim off the blood with a spoon.
12. After the blood foam is cleaned, boil over high heat until the soup becomes white. Add green onion and ginger.
13. Add chili peppers and peppercorns. Then turn down the heat and simmer until 1 hour.
14. Pour in white radish and carrot.
15. Add salt and simmer until 30 minutes more, so that the white carrots cook transparent. That is the lamb chop soup base.
16. Pour the cooked lamb chops and clear soup together into the hot pot, add your favorite ingredients, dip the small spices, and enjoy the food