2. 胡椒肉用沸水烫过，去衣；

3. 羊腰洗净，剖开，去白脂膜，切厚片，下油锅，加姜略炒；

4. 枸杞子、生地、胡桃肉、杜仲放进锅中，加入清水适量，用旺火煮沸；

5. 下入羊腰片，转用 Boil for 2 to 3 hours on a gentle fire, add refined salt, monosodium glutamate, cooking wine, sesame oil, seasoning is complete.

Buy back the sheep waist clean, remove the middle of the white tendon, this is a gland, it is that it plays a role in filtering urine, so there is a smell, you can also put aside some wine to taste.

Remove the fascia after playing into the comb knife flower, and then cleaned with water soak for about half an hour, more water filtered a few times to remove the blood impurities.

This is the most important ingredient of the day, Cortex Eucommiae. It has its own effect of tonifying the liver and kidneys, strengthening the tendons and bones, and it is even more complementary to go with the lamb loin in the soup!

Lycium barbarum is also a nourishing good thing, I boil any tonic soup are accustomed to add some, so some of the lycium barbarum plus the top of the eucommia a *** only cost a few dollars!

First put the sheep waist into the casserole, add a few slices of ginger, add a sufficient amount of water, large fire boil skimmed off the foam, and then add goji berries, eucommia, groundnut, walnut meat, wine, turn the fire to simmer for half an hour or so, add salt seasoning can be out of the pot.

Out of the pot after the sheep's waist soup, flavorful, no kind of odor, sheep's waist to eat is also very tender, the overall taste is good!

This stewed sheep waist soup, soup thick flavor, rich in nutrients, nourishing the liver and kidneys, strong muscles and bones, especially suitable for the usual work of back pain, limb weakness of people to eat!