Yam carrot mutton soup(shan yao hu luo bo yang rou tang )

Yam carrot mutton soup

Introduction:

"[carrot and yam mutton soup] in winter, I like mutton soup, and I like to make mutton soup. It's often this kind of original soup with radish and yam or chestnut and Lentinus edodes. It's fragrant to cook a pot and eat large pieces of meat

Production steps:

Step 1: material drawing. Change the mutton into a knife and blanch it with onion and ginger cooking wine.

Step 2: put the sheep's tail into the cold water,

Step 3: cut carrot and yam into pieces.

Step 4: wash the blanched meat. In fact, foaming is OK.

Step 5: after boiling the water in the soup pot, put the washed meat in the pot, carrot and yam in the pot together. Bring to a boil over high heat and bring to a boil for an hour.

Step 6: season with salt. Mutton and tail can be dipped in juice or eaten directly.

Materials required:

Mutton: moderate

Sheep tail: moderate amount

Yam: right amount

Carrot: right amount

Salt: right amount

Note: add the sheep tail, soup taste will be better, in addition, the sheep tail itself is also very delicious, although not much meat, but it is very delicious. This kind of meat, which is similar to the naked cooking method, has the natural flavor of meat, but the requirements for the pot are relatively high. It is better to use a casserole or a high-grade stainless steel pot, or a high-grade electric pressure cooker. Meat blanching itself is to blood foam to fishy, also can use the method of foam processing, operation is not as convenient as direct blanching. It doesn't need too much seasoning. What you eat is your own taste. Of course, it's great to add chili oil to the soup if you like.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Shan Yao Hu Luo Bo Yang Rou Tang