Radish and mutton soup(luo bo yang rou tang )

Radish and mutton soup

Introduction:

"As the saying goes: if you eat radish in winter and ginger in summer, you don't need a doctor's prescription. Radish is a very healthy food material. It is mild in nature, pungent and sweet in taste. It enters the spleen and stomach channels. It has the functions of eliminating stagnation, resolving phlegm and clearing heat, relaxing lower Qi, detoxifying and so on. It is mainly used for food retention, phlegm cough, aphasia, hematemesis, thirst, dysentery, migraine and so on. Mutton is an important food for warm tonic in winter. We all know its advantages. This soup is clear, fresh and tender, without the smell of mutton. It is a good soup in autumn and winter

Production steps:

Step 1: cut the mutton into 2 cm small pieces.

Step 2: soak in clean water for 2 hours, and change the water twice.

Step 3: put mutton in a pot under cold water, add half ginger slices and 2 tbsp yellow rice wine, and bring to a boil over high heat.

Step 4: boil out the blood foam in the mutton.

Step 5: skim the foam, take out the mutton, rinse it with hot water and drain it for later use.

Step 6: wash radish, peel and cut into hob pieces.

Step 7: take water in the pot, add a little salt, blanch the radish, and take it out.

Step 8: put mutton, jujube, scallion, ginger and rice wine into the soup pot, add enough water, and bring to a boil.

Step 9: bring to a boil and simmer for one hour until the meat is ripe (please adjust the time according to the size of the mutton). At this time, the soup in the soup pot is clear, without floating foam.

Step 10: add radish, cook until radish is mature, add salt and pepper, if you like coriander, add coriander powder.

Step 11: the soup is clear and fragrant, without the smell of mutton. It has only fragrance and nutrition. It is absolutely a good tonic for autumn and winter.

Materials required:

Mutton: 500g

White radish: 500g

Dried red dates: 3

Yellow rice wine: 4 tbsp

Scallion: 1

Ginger slices: 10 slices

Salt: right amount

Pepper: right amount

Coriander: 2

Note: ginger do not peel, ginger skin is cold, mutton is warm, ginger skin can prevent fire.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Bo Yang Rou Tang