Lamb chop, yam.
Accessories:
Onion, ginger, angelica, medlar, salt, chicken essence and vinegar.
Exercise:
1, wash the lamb chops, boil water in the pot, blanch the lamb chops and remove the blood on them; (I blanch the lamb chops in chunks before cutting them) Be sure to blanch them in hot water.
2. Cut lamb chops. Wash onion, ginger, medlar and angelica. Then put the lamb chops and these ingredients into a pot with a big belly, add enough cold water and start making soup. I added 4 tablespoons because I want to drink more soup. Turn on a big fire, turn to a small fire after the water boils, and simmer for 2 hours. Putting a little vinegar during the period can remove the smell of mutton and accelerate the penetration of calcium in bones into soup;
3. Peel the yam and cut it into hob blocks. Then soak it in water and add a little salt. This is not easy to change color;
4. After the mutton chop soup is stewed. Take out some soup and meat (all other auxiliary materials are left in the original cauldron), put them in a small pot, and then add yam, salt and a little chicken essence. Stew again for 10 minutes, and the yam will rot. (all the original soup, no water)
Homecooked delicious