Pita Bread Soaked in Lamb Soup(yang rou pao mo )

Pita Bread Soaked in Lamb Soup

Introduction:

"For people with deficiency cold of spleen and stomach (cold or eating something cold, stomach will ache), usually eating more mutton can recuperate and nourish the stomach."

Production steps:

Step 1: prepare the ingredients

Step 2: wash the mutton, soak it in cooking wine for 3 minutes, cut the onion, ginger and garlic into small pieces, and let the agaric grow

Step 3: add water to the pot, add mutton and white radish slices and bring to a boil. When there are more booties and the white radish becomes dirty, discard the white radish, take out the mutton and wash it

Step 4: This is the scalded mutton

Step 5: light up the pot, add water, add onion, ginger, garlic, Chinese prickly ash, star anise, etc., add mutton, bring to a boil over high fire, turn to ecstatic slow stew, stew until the soup is milky white

Step 6: add agaric and continue to stew until it is soft and rotten

Step 7: Sprinkle with coriander or scallion

Step 8: add the steamed bread and eat it

Materials required:

Mutton: moderate

Auricularia auricula: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

White radish: right amount

Salt: right amount

Cooking wine: moderate

Do not put hot pepper with mutton. (2) do not put hot pepper with mutton. Of course, it doesn't matter if you like it once in a while

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yang Rou Pao Mo