According to "Compendium of Materia Medica", mutton is warm and sweet, invigorating qi and nourishing yin, warming the middle and tonifying deficiency, appetizing and strengthening the body; It can dispel evil spirits and treat fear of cold and heat; Nourish Yuanyang and replenish qi and blood; It has a miraculous effect on cold and heat invasion/uneven cold and heat/weakness of limbs/postpartum weakness. Therefore, Chinese medicine has the theory that "ginseng tonifies qi and mutton supplements shape".
Mutton soup materials: a leg of lamb, a white radish, a proper amount of medlar, a proper amount of hawthorn, a proper amount of onion and ginger, a proper amount of red dates and a proper amount of salt.
Practice: 1. Cut the leg of lamb into pieces, soak it in cold water for one hour, remove the blood, put it in a pot with cold water, and add the mutton; 2. Prepare the ingredients, cut the radish into pieces, and wash the jujube; 3. After the water is boiled, take out the mutton and drain the water for later use; 4. Add ingredients and mutton, and start stewing with appropriate amount of water. After the water is boiled, turn to low heat and simmer for about an hour; 5. Add radish pieces and continue to stew for about half an hour; 6. There is no need to add seasoning during the stew. When the mutton soup is cooked, add salt and chopped green onion, according to personal taste.
Mutton stew soup is delicious, and the specific steps are as follows: 1. The mutton is soaked in cold water for two hours, and the water is changed every hour. Wash mutton with clear water and cut into small pieces. 3. Put the cut mutton into the pot, pour the cooking wine to skim off the floating foam, and then add the pepper, dried tangerine peel and hawthorn.
Friendly reminder: you can add a small piece of sugar when cooking soup! Does not affect the taste, but removes the fishy smell!