Lamb and Winter Melon Soup
1.
Wash lamb
2.
Diced
3.
Blanch water to remove blood foam
4.
Then wash off the surface foam with warm water. There are a few pieces of lamb chops sent by my mother, which have been cooked. I washed them together.
5.
Fill the pot with oil and heat, sauté the scallions and ginger
6.
Pour in the lamb and lamb chops, stir fry for a minute or two
7.
Add hot water to soak the ingredients
8.
The enameled cast iron pot I use has a good heat storage and insulation effect, and the medium fire is equivalent to the high fire of an ordinary iron pot. Boil on medium heat for about ten minutes. At this time, the soup is thick and white and the lamb is cooked.
9.
Winter melon peeled and fleshed
10.
Cut thicker slices
11.
Put the winter melon slices into the soup, add salt to taste
12.
Boil for another five minutes, until the winter melon is translucent
13.
Add some coriander before serving