Mutton soup(yang rou tang )

Mutton soup

Introduction:

There is a saying among the people that "medicinal tonic is not as good as food tonic, and food tonic is not as good as soup tonic". Among them, mutton soup is the first in nourishing soup. Mutton is hot and pungent. When you eat it in the hot summer, you can get rid of the extremely cold Qi of the body, which is conducive to removing the funny cold, especially for rheumatic diseases, such as arthritis, numbness of limbs, dizziness, cold hands and feet, fear of wind and cold, etc. If you want the mutton soup to be strong and fragrant, you have to add the sheep bone. Everyone on the earth knows that! "

Production steps:

Step 1: rinse the mutton and bone.

Step 2: cut the sheep bone into small pieces.

Step 3: put water into the pot, add mutton and bone.

Step 4: Boil the water in the pot, all kinds of dirty things are forced out.

Step 5: take out the mutton and bone, rinse it with warm water, and cut it into slices.

Step 6: put enough water in the pot, add mutton, lamb bone, ginger, pepper, bring to a boil over high heat, turn low heat to stew until mutton can be inserted into chopsticks, take out a little cold, cut into small pieces. Return to the pot and continue to simmer for about 40 minutes.

Step 7: put the Lamb Soup and mutton into a bowl, and add spices such as coriander powder, chili oil, vinegar and salt according to your preference.

Materials required:

Mutton: 400g

Sheep bone: one

Coriander: moderate

Ginger: right amount

Salt: right amount

Vinegar: moderate

Pepper: right amount

Chili oil: right amount

Note: when blanching mutton and bone, make sure to cool the pot under water, so as to force the dirty things out slowly.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yang Rou Tang