Sheep neck 400g iron bar yam half root.

Astragalus membranaceus 2 slices fennel 2g

2g of pepper and onion.

5 slices of ginger and 0/0 slice of Lycium barbarum.

Practice of nourishing mutton neck soup

Step 1

Blanch the meat in a water pot, boil the dirty blood, and then rinse it with clear water.

Second step

Add water to the pot and pour the washed meat into it. Add onion and ginger slices.

Third step

Put some fennel and pepper in the seasoning bag! Be sure to wrap it with seasoning, or the boiled soup will not be clean!

Fourth step

After stewing for one and a half minutes, add yam and astragalus, and continue stewing for another hour! Sprinkle some coriander when cooking … By the way, put Lycium barbarum and salt ten minutes before cooking, so as not to destroy nutrition!