Warm up mutton soup(nuan shen yang rou tang )

Warm up mutton soup

Introduction:

Production steps:

Step 1: a piece of mutton.

Step 2: cut into small pieces, blanch in boiling water, wash and set aside.

Step 3: Chinese prickly ash, star anise, fragrant leaves, dried pepper, onion, ginger, and a carrot (the carrot is put in to remove the smell of sheep).

Step 4: put the mutton into the pressure cooker.

Step 5: pour in the prepared seasoning and add the right amount of cooking wine.

Step 6: cover the pressure cooker for 25 minutes.

Step 7: 25 minutes later, you can add cabbage, Flammulina velutipes, boil and add vermicelli.

Step 8: Sprinkle parsley and garlic before leaving the pot.

Materials required:

Mutton: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Carrot: right amount

Pepper: right amount

Salt: right amount

Cooking wine: moderate

Note: mutton can resist wind and cold, but also can tonify the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency impotence, abdominal cold pain, body deficiency afraid of cold, waist and knee soreness, sallow complexion and thin muscle, deficiency of both Qi and blood, body deficiency after illness or postpartum. It is most suitable for winter consumption, so it is called winter tonic, and is very popular

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Nuan Shen Yang Rou Tang