Yes, the stewed soup is flavorful and nutritious. Generally speaking, scallop can not be used as the main ingredient, only add a small amount into it.

Scalliphyllum mutton soup:

Main ingredient: mutton (hind leg) 1000g

Accessories: dried scallop 15g.

Seasoning: ginger 8g, scallion 5g, 10g of yellow wine, 3g of salt, 2g of monosodium glutamate (MSG).

Practice

1. Wash the lamb, put into the pot of boiling water to cook through;

2. Fish out the lamb, into the cold water to wash away the blood froth, cut into meat;

3. Ginger slices, scallions cut into pieces;

4. Put the iron pot hot and put into the mutton and ginger slices to stir-fry, cooking wine choking pot;

5. Stir-frying through the lamb and ginger slices together into the sand pot. Ginger slices and poured into the casserole, into the dried scallops, broth and the appropriate amount of salt, scallion, with martial arts boiled, skimmed off the foam;

6. Add the lid, with the fire stew, to the degree that the mutton is cooked;

7. pick off the scallions, ginger, and discretionary monosodium glutamate.