Lamb Leg and Radish Soup

Name: Lamb Leg and Radish Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 800g leg of lamb; 350g White radish; 10 pcs Red dates; 1 small piece ginger; 1.5 teaspoons salt; 1 teaspoon White pepper; 50g Wolfberry

by Duoyun 3602

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Tonic for autumn and winter is naturally indispensable to lamb. Today, I deliberately got up early to buy vegetables and bought a section of lamb leg to make soup. Lamb is rich in fat, vitamins, calcium, phosphorus, iron, etc., especially the content of calcium and iron significantly exceeds The content of beef and pork, and the low cholesterol content, is an excellent food to nourish the body. Today this soup has the effects of nourishing qi and nourishing yin, warming the middle and nourishing deficiency, appetizing and strengthening the stomach, and nourishing blood and qi.

Ingredients

800g Leg Of Lamb
350g White Radish
10 pcs Red Dates
1 small piece Ginger
1.5 teaspoons Salt
1 teaspoon White Pepper
50g Wolfberry

Lamb Leg and Radish Soup

1. Wash the leg of lamb

2. Boil ginger in water, add lamb leg and cook for 2 minutes

3. Take the leg of lamb out of the water and put it into the pressure cooker. Wash the red dates and cut a knife on each side and add them to the pot

4. Shred ginger and add to the pot

5. Add plenty of water, press for 30 minutes after breathing

6. When cooking lamb shank, peel the radish and cut into large pieces

7. When cooking lamb shank, peel the radish and cut into large pieces

8. Finally, wash the wolfberry and add it to the pot

9. Add appropriate amount of salt, sprinkle in pepper, and cook on high heat for 2 minutes.

Tips:
1. The ginger can be deodorized, so you must add ginger when the lamb shank is heated in water and when it is boiled in the pot;
2. The nutrition of wolfberry will be destroyed if it is boiled for a long time, so add it and cook for 2 minutes at the end.