White radish mutton soup(bai luo bo yang rou tang )

White radish mutton soup

Introduction:

"Mutton has the function of warming and tonifying, which is very suitable for eating in winter. But mutton is warm and easy to get angry when eating more. Therefore, when eating mutton, you should match with cool vegetables, which can play the role of cooling, detoxification and removing fire. The white radish has the functions of clearing heat and promoting body fluid, cooling blood and stopping bleeding, appetizing and invigorating spleen, and it is an excellent partner with mutton. White radish mutton soup only makes clear soup, not only fresh in color, but also delicious in taste. A few pieces of coriander add a fresh visual effect to it, and add some aroma to the taste, which makes the taste of the soup more abundant. "

Production steps:

Step 1: leave the ribs on the lamb chops for other purposes, cut off the edges and corners of the lamb chops, wash and cut into large pieces

Step 2: Half Root of white radish, scrape off the skin and wash

Step 3: cut the hob block into uniform size

Step 4: Spice ready

Step 5: put water in the pot and put the mutton into the pot together

Step 6: after the water boils, skim the foam

Step 7: add spices and simmer together, cover and simmer over low heat for about 40 minutes

Step 8: when the meat is 9% cooked, put in the white radish, cover it, lower the heat, and continue to simmer for about 15 minutes

Step 9: white radish can be tied thoroughly with chopsticks and seasoned with appropriate amount of salt

Step 10: sprinkle some coriander to improve color and aroma! Drink a big bowl, it's so warm!

Materials required:

Mutton: 600g

White radish: Half Root

Jiang: one piece

Garlic: Several petals

Scallion: Half Root

Angelica dahurica: one tablet

Cardamom: two

Coriander: one tree

Salt: right amount

Note: no soy sauce! Put soy sauce, not only the color is too heavy, will also affect the delicious taste of mutton soup! Putting salt at the end can not only reduce the intake of salt, but also make the meat cooked quickly.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo Yang Rou Tang