Angelica, ginger and mutton soup(dang gui sheng jiang yang rou tang )

Angelica, ginger and mutton soup

Introduction:

"Angelica sinensis can nourish blood and activate blood circulation. Mutton is a warm tonic food, which can enhance physical strength, improve metabolism and nourish kidney qi. The protein contained in mutton is high-quality and complete protein, which is easy to be absorbed and utilized by human body. This decoction has the effect of warming the middle and tonifying deficiency, warming yang and dispersing cold. It is suitable for patients with spleen and kidney yang deficiency syndrome, chilly, cold limbs and spontaneous sweating, pale complexion, clear and long urine and thin stool. It is especially suitable for dysmenorrhea with deficiency of Qi and blood, tonifying qi and nourishing blood. "

Production steps:

Step 1: cut the lamb into small pieces

Step 2: put mutton, angelica, ginger into casserole at the same time, add water, because you need to drink soup can add more water, simmer 1 hour after boiling.

Step 3: add salt after stewing, which will not destroy the nutrition of the soup. Add some chives and coriander when drinking the soup.

Materials required:

Mutton: 100g

Angelica: 10g

Ginger: 10g

Salt: right amount

Cooking wine: moderate

Note: some people don't like the smell of mutton, you can cut the mutton into small pieces in advance, add mung beans or white radish, cook for five minutes, then remove the water (radish) and stew.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Dang Gui Sheng Jiang Yang Rou Tang