Lamb Chops and Carrot Soup
by Master Eyeball
Favorite
Difficulty
Normal
Time
2h
Serving
3
Light! also! Delicious!
1. Wash and cut lamb chops, add ginger slices, cooking wine, a little salt, twist in black pepper, and marinate for about 10 minutes.
2. The marinated inch steaks are blanched with ginger slices in cold water.
3. While blanching the water, cut the white radish into hob pieces.
4. Skim the froth and fish out the blanched inch row.
5. Slice the ginger, tie the chives, and put them in a casserole with the blanched chopped chops. Add water happily!
6. The stew pot selects the soup mode, the default is 1 and a half hours. (If you don’t have a saucepan, you can bring it to a high boil and then turn to a low heat. It will be cooked at this time.)
7. Boil water in another pot and blanch the sliced white radish to remove the radish flavor.
8. After 1 hour, add the blanched white radish cubes to the saucepan and continue to simmer for the remaining 30 minutes.
9. Before serving, add salt and white pepper to your taste, cover and simmer for about 5 minutes. At the same time, finely chop the coriander and chives, and sprinkle in at the end.
Tips:1. If you like to eat chili, you can deep-fry a little chili oil and put it in for comfort~
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