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!
The material can be tin foil paper or other paper.
1.? Take a piece of paper, the aspect ratio is A4, and fold it three times.
2.? Open the top fold and f