Radish and mutton soup(luo bo yang rou tang )

Radish and mutton soup

Introduction:

"Mutton has the effect of warming and dispelling cold, tonifying qi and blood, appetizing and strengthening the body. It is more suitable for asthenia and emaciation, waist and knee soreness, mutton, sweet and hot. It can replenish the deficiency of blood, tangible things, and the Qi of tangible muscles. Anyone with the same taste as mutton can be supplemented. Therefore, it is said that tonic can remove weak, ginseng and mutton belong to it. Ginseng Tonifying Qi, mutton tonic also. Especially in winter. Eating mutton in winter can promote blood circulation, increase temperature and keep out the cold. Therefore, eating mutton is beneficial for the elderly, the weak and the people with Yang deficiency but not warm hands and feet. "

Production steps:

Step 1: heat the mutton first

Step 2: heat the sesame oil in the pan

Step 3: add ginger and stir fry until fragrant

Step 4: stir fry the garlic

Step 5: stir fry the mutton

Step 6: stir fry the radish

Step 7: change the roasted mutton into a soup pot, add 1100cc of water, add rice wine, boil over low heat, and cook for one and a half minutes

Step 8: after the soup is cooked, season with salt

Step 9: make a pot of soup

Materials required:

Mutton: 600g

White radish: 500g

2: sesame oil spoon

Ginger: 50g

Garlic: 10

Rice wine: moderate

Note: mutton to boil, to the blood, relatively clean

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Yang Rou Tang