Lamb Bone Carrot Soup

Name: Lamb Bone Carrot Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Sheep Bone; 320g White radish; 4 slices ginger; Some Green onion leaves; Some Cooking Wine; 3 tsp salt; 1/2 tsp MSG

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It’s cold and dry to drink soup~~~ I’ve been listening to the elders since childhood: "Eat radish in winter and ginger in summer, and the doctor prescribes prescriptions without labor." Now I am telling my child the same way; even though he doesn’t like to eat radishes, especially It is the peculiar spiciness of radish, but he is still willing to accept the stew, so I often use radish to stew the soup with ribs, lamb, etc., which can clear the fire, moisturize, ventilate, and detoxify.
The radish has the effect of preventing and curing diseases. Radish has the power of digestion and lowering qi, and is effective for bronchitis and cough. It contains lignin and pungent ingredients to prevent cancer and is rich in vitamins. Radish can also lax, antibacterial, lower cholesterol, prevent gallstone formation, and prevent hypertension and coronary heart disease.
Lamb and white radish are a perfect match. The radish can remove the fishy and mutton smell of mutton, and it can also absorb part of the fat in the mutton. Together, the two are original, delicious, and complement each other~~~"

Ingredients

250g Sheep Bone
320g White Radish
4 slices Ginger
Some Green Onion Leaves
Some Cooking Wine
3 tsp Salt
1/2 tsp Msg

Lamb Bone Carrot Soup

1. Prepare lamb bones and radish

2. Boil the lamb bones in a pot with cold water for a while and wash

3. Put the green onion, ginger and cold water into the pot again and cover the fire

4. After boiled off, drop a small amount of cooking wine to relieve the smell of mutton, turn to low heat and continue

5. Peel the white radish and cut into pieces with a hob

6. When the lamb bones are stewed 8 mature, pour the white radish and cover the high fire

7. Boil it and turn to a low heat. When the radishes have all risen, add salt

8. Sprinkle in MSG and stir well and turn off the heat

9. Let's eat

Tips:
1. Lamb bones need to be boiled with cold water before stewing, so that the mutton can be removed to remove excess blood foam
2. White radish is tender and easy to rot, do not put it in the pot with lamb
3. If it is troublesome to use a gas stove to cook slowly, you can also change to an electric pressure cooker or a pressure cooker to make it faster