1. Soak the lamb in water in advance to soak out excess blood
2. Fill a large pot with water, add the lamb that has been soaked before, add two slices of ginger, a slice of angelica and green onion, the cooking wine and open the fire.
3. When the water is boiled, remove the blood foam on the surface and cook for a while. The clean mutton soup with blood foam will taste better.
4. Take out the lamb from the pot and wash it under running water. Start a pot with a little bit of oil and sauté the scallion and ginger before sautéing the lamb. Boil half a pot of water)
5. When the mutton is almost fried, the water in the soup pot is also boiled. Pour the fried mutton into the soup pot and the remaining green onion, ginger and angelica
6. After the high heat is boiled, turn to low heat and wait for one hour. Then, take out the green onions and check the water. If you feel that there is little water, you can add them as appropriate (you must boil) and continue to simmer for two hours until the soup turns white.
Tips:Braising mutton soup is a time-consuming step. By the way, leave the rest to the time and wait for the milky white mutton soup to come out of the oven.
