Raw materials
500 grams of lamb, 250 grams of ginger, 150 grams of angelica, two grams of pepper, 50 grams of green onions, 20 grams of cooking wine, 3 grams of salt.
Practice
1, angelica, ginger washed with water, cut into large pieces;
2, mutton boneless, remove sinews, into the boiling water blanch to remove the blood, fished out and cooled, cut into 5 centimeters long, 2 centimeters wide,
1 centimeter thick strips;
3, casserole mixing into the right amount of water, cut the mutton, angelica, ginger into the pot, a high-fire After boiling,
Beat away the floating foam, switch to braised fire stew for 1 hour, mutton cooked through that is to become.
Features
Sichuan cuisine, mutton fireba rot, soup fresh, and there is a cold after the disease, face yellow but quenching has a better effect
"warm tonic whole mutton soup".
Main ingredients: 500 grams of mutton, 250 grams of lamb belly, 200 grams of lamb blood
Applications: 1200 grams of radish, Angelica sinensis, Codonopsis pilosula, Salvia miltiorrhiza 25 grams of lard 200 grams of oil, green pepper oil a number of spice packages
Practice: 1, first of all, the lamb, lamb belly in addition to the water to wash clean. Put 200 grams of lard in the pot, until the oil burned, the mutton, lamb belly into the stir-fry, and then add fresh soup. To be soup boiling, put angelica, ginseng, ginseng stew with high heat. When the soup boils again, put in the spice bag (which has star anise, peppercorns, dried sea peppercorns, ginger, scallions and a number of other things). 2, during the stewing of the lamb soup, cut the green pepper into granules, put them into a small dish with sesame oil, and the sesame oil drowned over the granules. One oil dish per person.3. When the mutton is stewed to 1 hour, put in the radish and add the right amount of salt. Then continue to stew, until the mutton, lamb belly cooked, and then put sheep blood, monosodium glutamate, a little stirring can be served, take out the oil dish can be eaten.
Features: soup flavorful, mutton cooked through the mouth can be melted, is a refreshing meat dish that will make you savor.
Lamb soup practice introduction, winter nourishing food introduction
Nourishing effect: lamb soup is hot, can warm the stomach and cold, but drink too much easy to fire.
Features: bright color, milky white; beautiful soup, rich in nutrients; not stinky, not fishy, the taste is delicious.
Method: first of all, the mutton, sheep skeleton wash, haggis do something to deal with, the mutton, haggis put a pot to cook, you can put some onions and ginger, etc., (should not amplify the material, skewer), such as mutton, haggis cooked, fish out and cut into slices, standby.
Put the sheep skeleton in the pot, filled with water, well, open fire, simmer it, simmer for an hour or so, to float on top of some of the impurities scooped out, this time the soup is relatively pure, put some onion and ginger, and continue to simmer it, when the simmering soup into a milky white color, like milk, it can be. The first thing you need to do is to take your time.
The cut lamb, mutton in a bowl, put some green onions, parsley, garlic and other vegetables, put the right amount of salt, the simmering sheep soup while hot into the bowl, well, a bowl
Sheep soup practice (2)
Sheep soup is the fresh lamb with sheep heart, liver, lungs, belly and intestines of the lower water goods, cut into strips, and the sheep bone into the water to cook, and then put on a variety of spices! Eating. The flavor is delicious, mutton sweet warm and non-toxic, there is beneficial to the gas to make up for the deficiency, warm in the warmth of the next, tonifying the kidney and yang, the internal health of the muscle, the effectiveness of the external wind and cold, sheep bones and contains calcium phosphate, calcium carbonate, sodium, potassium, collagen, neutral fat phospholipids, and other nutrients, drink the whole soup can get rid of the wind and drive away the cold, tonic fitness, and calcium and strong, strong yang, the kidney and fill the essence of the efficacy of the soup.
Main ingredient: 500 grams of mutton, 250 grams of lamb belly, 200 grams of lamb blood
Applications: 1200 grams of radish, Angelica sinensis, Codonopsis pilosula, Salvia miltiorrhiza 25 grams of lard 200 grams of oil, green pepper oil a number of spice packages
Practice: 1, first of all, the lamb, lamb belly in addition to the water to wash clean. Put 200 grams of lard in the pot, until the oil burned, the mutton, lamb belly into the stir-fry, and then add fresh soup. To be soup boiling, put angelica, ginseng, ginseng stew with high heat. When the soup boils again, put in the spice bag (which has star anise, peppercorns, dried sea peppercorns, ginger, scallions and a number of other things). 2, during the stewing of the lamb soup, cut the green pepper into granules, put them into a small dish with sesame oil, and the sesame oil drowned over the granules. One oil dish per person. 3, when the lamb stew to 1 hour, put the radish, and add the appropriate amount of salt. Then continue to stew, until the mutton, lamb belly cooked, and then put sheep blood, monosodium glutamate, a little stirring can be served, take out the oil dish can be eaten.
Features: soup flavorful, lamb cooked through the mouth can be melted, is a refreshing meat dish that will make you savor.