Bamboo Cane Mutton Soup

Name: Bamboo Cane Mutton Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some Ejiao jujube; Some sugar cane; Some Beiqi; Some Codonopsis; Some Dried longan; Some Wolfberry; Some Sliced ginger; Some Cooking Wine; Some salt

by Strawberry

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Some time ago, the body always felt cold hands and feet. I read the Internet and said that you should eat more lamb. Lamb is warming up~ The addition of bamboo cane also alleviates the hotness of lamb. It is a good soup that is warm but not dry~"

Bamboo Cane Mutton Soup

1. The lamb is chopped and washed and blanched, and ginger slices and cooking wine are put in the pot.

2. Put the blanched lamb in the casserole and put a few more slices of ginger into the casserole.

3. Rinse the medicinal materials to be used and set aside: dried longan, wolfberry, dangshen, beiqi.

4. Put the Codonopsis and Beiqi into the casserole.

5. Add the dried longan.

6. Add the wolfberry.

7. Add a few donkey-hide candied dates.

8. Peel the sugarcane and cut into thin strips.

9. Put the cut sugar cane into the casserole.

10. Put all the ingredients and cover the pot and boil on high heat and change to low heat for one and a half minutes.

11. Add salt to taste before drinking.

Tips:
The mutton should be cooked for a longer time. It takes the most time in the soup I have cooked, and the mutton is very fishy. You need to add a few more slices of ginger. After the soup is cooked, the sugar cane in the soup can be greasy, and there is no oil in the soup. Drink the soup first, and then eat a piece of sugar cane to relieve greasiness.