Herbal soup for warming stomach in winter: mutton stewed in Huaishan(dong ri nuan wei yao cai tang huai shan bao yang rou )

Herbal soup for warming stomach in winter: mutton stewed in Huaishan

Introduction:

"It's warm in early winter in Guangzhou this year, but there is a feeling of late autumn. I don't want to waste so much. Don't waste such fine weather. Go out for a day and cook a Cantonese soup with warm winter flavor at night. Strong mutton flavor and light herbal medicine flavor, milk blending, there is the entrance of the Huaishan, and sweet crisp horseshoe. Boiled for several hours, the skin of mutton is still refreshing, and the hardness of mutton is moderate. The flavor of ingredients is completely integrated into mutton, and the meat is very delicious. In the end, one kilo of mutton is not enough for both of us. If it's cold winter now, it's a very happy thing to drink this bowl of mutton soup. "

Production steps:

Step 1: wash Huaishan and carrot, cut into pieces, wash ingredients

Step 2: after blanching, rinse the mucus with clean water

Step 3: wash the mutton and cut it into pieces

Step 4: blanch the mutton and wash the foam with water

Step 5: put all the ingredients into the pot, fill it with water and cook for 3-4 hours

Step 6: but five steps, three hours, warm stomach mutton soup can be fresh

Materials required:

Mutton: 500g

Huaishan: 500g

Carrot: 200g

Horseshoe: 5

Red dates: moderate

Angelica: right amount

Wolfberry: moderate

Beiqi: moderate amount

Dangshen: moderate amount

Ginger: right amount

Salt: right amount

Note: 1, if you want to weaken the mutton smell, you can add a little tangerine peel, star anise and prickly ash in the soup, but add star anise and prickly ash, it will make the soup warm, if you have a hot constitution, you should drink more. 2. The main effect of Huaishan is to strengthen the spleen and stomach, but the fresh Huaishan is usually wet, and it is not suitable to eat more if the body moisture is too heavy, or replace the fresh Huaishan with dry Huaishan, the effect is also the same, but the dry Huaishan which is often dried, is not easy to produce moisture.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Ri Nuan Wei Yao Cai Tang Huai Shan Bao Yang Rou