Goat Soup with Angelica, Yam, Wolfberry and Goat
1.
Boil a pot of water first, add cooking wine after the water is boiled, then add the washed goat meat to blanch it, wash the goat meat with warm water that does not burn your hands, and put it in the enamel pot. Add angelica, yam and fresh rosemary.
2.
Boil 2000g of water and pour it into the enamel pot after boiling.
3.
Bring to the pot and simmer over water for 2 hours and 30 minutes.
4.
When the stew reaches 2 hours, add the wolfberry that has been soaked for 10 minutes. Add the right amount of salt and chicken essence when there are 10 minutes left.
5.
Add a small roll of noodles and it tastes great.
Tips:
Although the goat meat is very lean, it is not fired at all when stewed in this way, on the contrary it is very tender. The fresher the ingredients, the simplest cooking methods are needed to highlight their freshness. I saw the Internet saying that goat meat is more stinky than sheep meat, but this pot of soup has no taint at all. I don’t know if the rosemary I grow is working. Rosemary is very suitable to accompany lamb. It doesn't need a lot. Cutting about 15 cm and boiling a pot of 2000g of lamb soup is completely enough.
Noodles are traditional noodles in Fuzhou. They are also called longevity noodles. They can be seen in travels, weddings, birthdays, etc. It tastes very good when paired with fresh soup.
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