Lamb chop 1000g,

30 grams of angelica head,

30 grams of red dates,

30 grams of ginger,

Lycium barbarum 10g,

6 hawthorn,

3 grams of salt,

Proper amount of water.

Steps:

Prepare the main ingredients. If there is enough time, mutton should be soaked in clear water 1-2 hours in advance to separate its blood, and water can be changed several times during this period.

Slice ginger and angelica head.

Wash hawthorn and slice it.

Add water to the pot, add mutton and hawthorn slices.

Open the lid and cook for about 3 minutes.

Remove and clean the floating foam on the surface with warm water.

Put the lamb chops, angelica, ginger and jujube together in a saucepan.

Add enough water, bring to a boil, and skim the froth with a spoon.

Cover and stew for 2-3 hours.

Add medlar.

Season with salt.

Serve while it's hot.

skill

Adding hawthorn during blanching can remove the smell of mutton, and dried hawthorn can also be used. If not, you can cut some radishes or put a spoonful of vinegar to help remove the smell of mutton.

Because the soup cooked for a long time can have a strong fragrance, try to choose a bigger pot and add enough water at one time.

Angelica has the function of promoting blood circulation and removing blood stasis, which is prohibited for pregnant women.