Mutton and double ginseng soup(yang rou shuang can tang )

Mutton and double ginseng soup

Introduction:

Production steps:

Step 1: wash the lamb chops, cut them into pieces, bring them to a boil in cold water, skim the blood foam;

The second step: put lamb chops, cut into hob, rhombus shaped red, white Luo Bu, ginger (sliced), pepper, onion (long), Baijiu into the pressure cooker, cover and stew for 30 minutes.

Step 3: add salt and monosodium glutamate before cooking, the latter can be used as an option.

Materials required:

Lamb chop: 1000g

Carrot: 500g

White radish: 500g

Ginger: 1 yuan

Onion: one

Chinese prickly ash: how many

Baijiu: 1 teaspoons

Salt: right amount

Caution: 1. the characteristics of this sheep soup are clear and delicious, and MSG can be added without salt, so that the salt will be put out at last so as not to affect meat quality; 2., Baijiu and Zanthoxylum are less put, mainly used to smell fishy; 3., the ancients called radish soil ginseng, so the soup is named lamb double ginseng soup.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Yang Rou Shuang Can Tang