Angelica sinensis is rich in sucrose, various amino acids, volatile oil, n-butene, lactone, nicotinic acid, ferulic acid and semi-terpenoids, as well as vitamin A, vitamin E, volatile oil, arginine and various minerals. Very suitable for winter with mutton. It's cold, drink a bowl of angelica mutton soup, replenish qi and blood, warm the middle warmer and tonify the kidney. How to make this angelica mutton soup? The following steps are shared with you.

How to make Danggui mutton soup

Composition:

200g of sheep bone, 20g of angelica sinensis, 0g of red dates 1 0g, 0g of ginger 1 g, 5g of medlar and 0g of onion1g..

Seasoning:

Salt 1 teaspoon

The practice of angelica mutton soup:

1, wash the sheep bones, boil water in the pot, pour the sheep bones after the water boils, blanch for 5 minutes, and take them out for later use;

2. Angelica sinensis is cut into sections and red dates are sliced;

3, ginger slices, shallots cut chopped green onion;

4. Pour sheep bones, angelica sinensis, red dates and ginger slices into a casserole, add a proper amount of clear water, boil with strong fire, and slow fire 1 hour;

5, add medlar and salt, continue to stew for 5 minutes, and finally put it in a bowl and sprinkle with chopped green onion;

Tips:

Mutton is divided into sheep meat and goat meat, but sheep meat is the best, especially the first-class mutton. In addition, pepper and yellow wine can be added appropriately when cooking mutton soup.