Angelica Mutton Soup

Name: Angelica Mutton Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb; 1 Angelica; 3 slices ginger; 1 piece radish; 1 tsp salt; 1 tsp Chicken Essence

by Xiao Geng's mother

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

【Nature and Flavor】Sweet, warm and non-toxic.
【Return Channel】Enter the spleen and kidneys.
【Efficacy】Replenish deficiency and work, dispel cold, warm and invigorate qi and blood; invigorate kidney qi, invigorate shape failure, appetite and invigorate; invigorate puerpera, clear breast and treat belt, help Yuanyang, nourish essence and blood.

Lamb is sweet and warm in nature, and enters the spleen, stomach, kidney and heart meridian. Warming and invigorating the spleen and stomach, used to treat nausea, weak body, chills and other symptoms caused by the deficiency and cold of the spleen and stomach, warming the liver and kidney, used to treat the waist and knee pain caused by the deficiency of kidney yang, etc. The best season for lamb. In winter, the body's yang qi is hidden in the body, so the body is prone to cold hands and feet, and poor circulation of qi and blood. According to Chinese medicine, mutton is sweet but not greasy, warm but not dry. It has the effects of invigorating the kidney and strengthening yang, warming the middle and eliminating cold, warming the qi and blood, and appetizing and strengthening the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also Nourishing the body is really a good thing to kill two birds with one stone.

Angelica mutton soup, mutton warms to nourish the deficiency, Angelica nourishes blood, relieves pain, and ginger warms the stomach to invigorate the stomach. It is used for the symptoms of spleen and stomach deficiency, acute abdominal pain, hypochondriac pain, or insufficient qi and blood. After a long time of stewing and boiling lamb, the soup is delicious. Drink a bowl of physical fitness in winter and warm the stomach! "

Ingredients

1000g Lamb
1 Angelica
3 slices Ginger
1 piece Radish
1 tsp Salt
1 tsp Chicken Essence

Angelica Mutton Soup

1. Chop the lamb into pieces and wash.

2. Wash the radish and cut into pieces with a hob.

3. Add half of the radish to the mutton, boil it and blanch it again.

4. Blanch it to remove the lamb and wash the blood foam.

5. Blanch the remaining radishes with water.

6. Add water to the processed lamb, boil the blanched radish, angelica, and ginger.

7. Change to low heat and simmer until the meat is crispy, add salt, and season with chicken essence.

8. Sprinkle some garlic leaves at the end.

9. The mutton soup to keep warm from the cold is ready.

Tips:
Precautions for eating lamb:

People with fever, toothache, sore mouth and tongue, coughing and vomiting yellow sputum should not be consumed;

It is not suitable for consumption during liver disease, high blood pressure, acute enteritis or other infectious diseases and fever;

Use with caution if you are exposed to pathogens and have a fever in the body. Eat with caution in hot weather or patients with fever;

Fasting for people with edema, bone steam, malaria, exogenous symptoms and all febrile diseases.

Red wine and mutton are contraindicated when eaten together, they will cause a chemical reaction.