Lamb and Radish Soup

Name: Lamb and Radish Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 leg of lamb; 1 stage White radish; 1 stage shallot; 1 small handful pepper; 1 piece ginger; 3 pieces Tangerine peel; a little salt; a little parsley

by Shimizu Shark's Fin Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

From the rain that started last night until this morning, the bed was full of coolness, accompanied by the cold wind, it was really an autumn rain and a cold.

The autumn breeze rises and the autumn mood is strong. At this time, the yang qi gradually decreases and the yin qi grows. People who are afraid of cold are especially suitable for eating mutton. mutton has the effects of replenishing qi, tonic, and warming the stomach, but if you eat too much, you will get angry. , So it is very suitable to match with radish. Radish cold has the effect of eliminating phlegm and stagnation, so the combination of one heat and one cold is perfect.

Today, I used boneless lamb shanks to stew a pot of lamb. Only pepper and tangerine peels were placed in the pot. No other spices were added. The stewed lamb had a mild mutton smell, and the lamb was fragrant. After the stew, I left a part of it in the pot, cut a section of the radish and continued to stew it until the radish was soft and rotten, and the radish and mutton soup was slightly sweet, and it was very comfortable to drink in the stomach.

Ingredients

1 Leg Of Lamb
1 stage White Radish
1 stage Shallot
1 small handful Pepper
1 piece Ginger
3 pieces Tangerine Peel
a little Salt
a little Parsley

Lamb and Radish Soup

1. Wash the leg of lamb and soak it in clean water for 2-3 hours. Change the blood water frequently in the middle. Cut the mutton into a pot of cold water and boil for 1-2 minutes. Use a strainer to pick up the mutton and shake it in boiling water. The blood scum is washed away

2. Add another pot of boiling water, the amount of water should be 1-1.5 cm higher than the mutton, then add the green onion, ginger, pepper, and tangerine peel. After the pot is boiled, turn to low heat and simmer for about 2 hours, until the mutton is soft and rotten.

3. Add a pinch of salt 20 minutes before cooking to taste.
Wash the white radish and cut into pieces. Part of the stewed lamb is taken out, and the other part is left in the pot. Add radish cubes and a little salt (according to personal taste), and continue to stew until the radish is soft and rotten. Put a little cilantro before serving

Tips:
1. When adding white radish to the stewed mutton, it is best to add it in an amount that can be eaten in one meal, otherwise the remaining mutton and radish soup will not be fresh except for the peculiar smell of radish.
2. Put less salt. If you put too much salt in the radish, it will be painful.