Materials for nourishing mutton soup: 5 kilograms of lamb shanks; 1 yam; 2 carrots; the right amount of red dates; the right amount of glutinous rice; 5 slices of ginger; 2 pieces of onion; 7-8 slices of pepper; 2 slices of coriander; the amount of oil and pepper; the amount of salt. PRACTICE: Prepare the ingredients. Soak the lamb in cold water for at least 1 hour. Add the lamb to a pot and bring to a boil in cold water. Rinse with water. Prepare a stockpot with the lamb, onion, ginger, chili and enough water to cover; bring to a boil over high, medium heat and simmer until the soup is white and the meat is tender and carriony (about 30-40 minutes). Cut the yam and carrot into large chunks. Put it in a pot with the dates. Continue cooking for 10 minutes until the vegetables are tender and sprinkled. Season the rice with a good amount of white pepper, cilantro, chopped onion, spicy oil and salt.

Ingredients for lamb soup: the amount of lamb is about 800 grams. About 800 grams; the amount of wine is good; the amount of onion is small; ginger can be put more; chili pepper is very small; dry orange peel (the better the peel is, the better it is), dry orange peel, 1~2 tangerine amount; some hawthorn; the amount of salt. Practice: soak the lamb in cold water for two hours, changing the water for an hour at a time. Warm water in winter, cool water in summer. The astringent flavor of mutton comes chiefly from the sheep's fat, so that soaking water removes the astringency very effectively. Wash the lamb in the water, properly dispose of the fat on the lamb and cut it into small pieces. Because of the simplicity of using this recipe, you're basically eating lamb and lamb broth, so lamb can be a little more appropriate. Pour enough water into a pot and add the chopped lamb to the pot.

Because it has been soaking for a long time, you should be able to use cold or hot water. It's nice to see how the lamb situation dictates. When finished on medium heat, remove the foam and pour in the wine. Then add the chili, onion ginger, dried orange peel and hawthorn. Cut the ginger into large chunks, preferably using a packet of ingredients all fitted together. Cover and simmer for 1 to 1.5 hours. Hawthorn has a digestive aid, which is a good understanding, and eat more roast lamb, you can also come directly to it with excellent results! Remove the orange peel and hawthorn, and then sprinkle with a moderate amount of salt. After accommodation, the salt meat is softer. I have not experienced it, but I personally believe that eating lamb is generally the pursuit of the original flavor. Too early salt may be too deep and affect the freshness of the lamb itself.

Turn the heat to medium and continue cooking for 15-20 minutes. If this is what I do, take the time to make a cake. You can also make a small pinch of chili if the lamb is in large quantities. Mutton soup: Ingredients: 1000 grams of mutton; pork bones; dried chili; ginger; white radish (or cabbage); salt; monosodium glutamate; millet chili; parsley; Practice: 1000 grams of mutton, pork bones wash the mutton and drown for a few minutes. Take up, rinse, pour in water, replace cooked lamb, add enough water at a time, cold water pot, add pork bones, bring to a boil and boil, add ginger, dried chili. Bring to a boil for half an hour on a medium-sized fire so that the soup thickens.

Then cook for some time the mutton will be taken up and the bones of the sheep and goat will continue to simmer in the pot. The lamb should be sliced only after it has cooled completely, otherwise it will be cut off. Slice, white radish, wash and slice, not too thin. Since you have a large pot of lamb stock, you only need to pour one portion from another pot. Pour in the carrots to cook and again pour in the chopped lamb and the soup will come to a boil again. Add the salt and MSG to the soup bowl and pour in the lamb broth. Sprinkle with parsley, it is too sweet! Mustard and parsley for the lamb soup, and chorizo. There are dry and wet dishes on the plate, but they are inseparable from the millet chili, parsley, salt and MSG.