Mutton and wax gourd soup(yang rou dong gua tang )

Mutton and wax gourd soup

Introduction:

"This soup is white in color, fresh in taste and delicious. It's a good soup. Mutton is crisp and rotten, and wax gourd melts in the mouth. Mutton is sweet, hot and nutritious, which is a good tonic in winter, but it is easy to get hot when eaten in summer and autumn. Wax gourd is cold, and it is combined with mutton to form a soup. Mutton is warm but not dry, and wax gourd is cold but not cold. This soup is perfect

Production steps:

Step 1: 200g mutton, 200g wax gourd, 2 pieces of ginger, 3 pieces of green onion, 2 pieces of coriander, 40g millet.

Step 2: cut the leg of mutton into thicker pieces.

Step 3: peel the wax gourd, clean it and cut it into thick slices.

Step 4: all the raw materials are ready.

Step 5: set the pot on fire, add water, and put in the mutton.

Step 6: bring to a boil, skim the foam, add ginger, scallion and cooking wine, simmer over low heat for 15 minutes.

Step 7: when the mutton slices are nearly crispy, put in wax gourd and millet, bring the refined salt to a boil over high heat, turn to medium heat and simmer for 15 minutes.

Step 8: when mutton and wax gourd are soft and rotten, add monosodium glutamate and sesame oil, put coriander into a bowl.

Step 9: the soup is pure and fragrant, delicious; the meat is crisp and rotten, the melon is soft and waxy, rich in nutrition, nourishing the body, suitable for all ages.

Materials required:

Mutton: 200g

Wax gourd: 200g

Haimi: 40g

Refined salt: 2 teaspoons

MSG: 1 teaspoon

Sesame oil: 1 teaspoon

Pepper: 1 tsp

Cooking wine: 2 tbsp

Ginger: 2 tablets

Onion: 3 segments

Coriander: 2

Note: the leg of mutton should be cut into thick slices, so that the soup tastes mellow. For stewed mutton, braised with ginger and scallion, then placed in wax gourd, season with salt and small sea rice.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yang Rou Dong Gua Tang