Herbal Sheep's Head Soup
I have made Sheep's Head Soup several times at home recently, with some spleen-strengthening and nourishing herbs. The soup is very sweet and delicious, especially the sheep's ears. It tastes crispy and tastes better than mutton. Although sheep head is delicious, the cleaning process is quite laborious, so many people want to eat it but are afraid to buy it. Those who are in trouble can also buy mutton directly. Since the portions made at home are relatively large each time, the ingredients here are based on 500 grams of mutton and the herbs are added. Friends who like this soup can increase or decrease according to this ratio. Main ingredients
Sheep head
500g Accessories
Huaishan 20g
Astragalus root 10g
Codonopsis pilosula 30g
p>Danggui 8g
Qizi 5g
8 red dates
Ginger 10g
2 slices of Chuanxiong
An appropriate amount of water
An appropriate amount of salt How to make herbal sheep head soup
1
Prepare the ingredients for the soup, cut the yam, astragalus, and dangshen into short sections.
2
Wash the medicinal materials with clean water, peel the ginger and smash it.
3
Clean the sheep head and chop it into pieces. Boil the blood and some odor over medium heat, pick it up and rinse it thoroughly.
4
Pour appropriate amount of water into the clay pot and put all the sheep head and medicinal materials in.
5
Bring it to a boil, then turn to low heat and simmer for about three to four hours.
6
Season with salt and drink.
Tips
Be sure to blanch the sheep head before rinsing