White radish and lamb chop soup(bai luo bo yang pai tang )

White radish and lamb chop soup

Introduction:

"Autumn is a good time for tonic. The tender lamb chops and white radish with high content of mustard oil match very well. Drink a bowl of warm soup and your stomach is super hot."

Production steps:

Step 1: the lambs line up in clear water and soak for one hour to spit blood.

The second step: Lamb chill, cold water pot, add a piece of ginger, a star and a small spoon of high Baijiu Zhuo water.

Step 3: take out the boiled lamb chops.

Step 4: prepare Chinese wolfberry, tsaokuo, cardamom, fresh ginger and a section of scallion for soup.

Step 5: separate the coriander leaf and stem, and make a knot for the stem.

Step 6: add boiling water to the rice cooker, add the lamb chop and all the ingredients in step 4, and cook for 1 hour.

Step 7: after one hour, add the white radish cut into rolling blades and cook for another half an hour.

Step 8: take out the ginger slices, scallions and coriander stems in the soup pot, and finally add white pepper and salt to taste.

Materials required:

Lamb chop: 250g

White radish: 250g

Coriander: moderate

Ginger: moderate

Scallion: a piece

Tsaoko: one

Cardamom: 3

Star anise: one

Lycium barbarum: 15 capsules

High Baijiu: one spoonful

Salt: right amount

White pepper: right amount

Note: coriander to knot, the last is easier to fish out Oh.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo Yang Pai Tang