Bamboo cane mutton soup(zhu zhe yang rou tang )

Bamboo cane mutton soup

Introduction:

"Some time ago, my body always felt cold. I read on the Internet that I want to eat more mutton. Mutton is warm. Adding bamboo cane also eases the dryness and heat of mutton. It's a warm but not dry soup."

Production steps:

Step 1: chop the mutton, wash it and blanch it. Put ginger slices and cooking wine into the pot.

Step 2: after putting water into the casserole, put the boiled mutton into the casserole, and then put more pieces of ginger into the casserole.

Step 3: rinse the medicinal materials to be used for standby: dried longan, medlar, dangshen, Beiqi.

Step 4: put dangshen Beiqi into casserole.

Step 5: add dried longan.

Step 6: add Lycium barbarum.

Step 7: add a few Ejiao jujubes.

Step 8: peel the sugarcane and cut it into strips.

Step 9: put the cut sugarcane into the casserole.

Step 10: put all the ingredients on the back cover of the pan. Boil over high heat for one and a half minutes.

Step 11: season with salt before drinking.

Materials required:

Mutton: moderate

Ejiao jujube: right amount

Sugarcane: moderate

Beiqi: moderate amount

Dangshen: moderate amount

Dried longan: moderate

Wolfberry: moderate

Ginger slices: right amount

Cooking wine: moderate

Salt: right amount

Note: mutton should be cooked for a long time. It takes the most time in the soup I cooked. Moreover, mutton is very fishy, so I need to put more ginger. After cooking the soup, the sugar cane can be greasy. If you find that there is no oil in the soup, you can drink the soup first, and then eat a piece of sugar cane.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Zhu Zhe Yang Rou Tang