Angelica Mutton Soup

Name: Angelica Mutton Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Lamb; 1.5 taels Red dates; 5g Angelica; 5g Astragalus; a little salt; a little Sugar; Some pepper; Some shallot; A small amount ginger; A few petals Garlic seeds; 1 piece Cinnamon; A few clove

by Green String Xiaoxiang

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Lamb is warm in nature, which can protect the body from the wind and cold, and it can protect the body from general wind-cold cough, chronic bronchitis, asthma of deficiency and cold, impotence of the kidney, cold abdomen, body weakness and fear of cold, sore waist and knees, yellow face and thin muscles, and both qi and blood loss , Post-illness or post-partum physical deficiency and deficiency, etc., have therapeutic and tonic effects, and are most suitable for winter consumption."

Angelica Mutton Soup

1. Soak the lamb in clean water overnight, soak in bleeding water

2. 5-10 grams each of angelica and astragalus are fried in a casserole into a thick sauce for later use (I just put it in the casserole, and I forgot to take pictures after it was fried)

3. Tear off the fascia of the lamb, wash it, put it in a pressure cooker, add water to a boil, skim off the foam, and cook for 45 minutes without covering the pot.

4. Cut green onion, slice ginger (you don’t need too much ginger), pat the garlic (forgot to take a picture of garlic), prepare cinnamon, pepper, and cloves

5. 1-1, 5 taels of red dates, washed and set aside (3 catties of lamb put 1 tael to 1 tael of 5 red dates is enough)

6. Open the lid and cook the lamb on high heat for 45 minutes. Add onion, ginger, garlic, cinnamon, pepper, cloves, amomum, and red dates

7. Cover the pot, press the valve top, and turn to low heat for 15 minutes to turn off the heat (the lamb I bought this time is relatively old, so I use a pressure cooker to press it and it will be easier to rot. If I buy tender lamb, use a regular soup pot)

8. When the pressure cooker stop lever is lowered to the original position, open the lid, and pour the angelica and astragalus into the pot together with the fried thick juice and cook for 15 minutes.

9. Add pepper, salt and sugar each to taste

10. The melting point of mutton oil is higher than that of human body. I always feel that it is not good to eat too much. So when the soup is cold, remove the mutton oil after it has solidified and discard it, and then heat the soup and drink it and it won’t be greasy.

Tips:
1. Lamb is best to choose the lamb loin of 4 or 5-year-old tender lambs, then no pressure cooker is needed. For ordinary soup pot, first open the lid and cook for 45 minutes, change to low heat and then cover the pot and cook for 15 minutes, so that the cooked lamb will be of good quality. Soft and tender, the soup is not mutton
2. The amount of red dates is 3 catties of mutton with 1 tael to 1 tael 5 red dates, and don’t put too much ginger.
3. Pigs don’t eat pepper, and sheep don’t eat aniseed (star anise), so don’t put star anise in stewed lamb and don’t put pepper in stewed pork.
4. It is best to use whole pepper to ground into powder, because it is easy to buy fake pepper, and generally you will not buy fake whole pepper.