Mushroom Stewed Lamb Soup

Name: Mushroom Stewed Lamb Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Haggis; 100g Coprinus comatus; 100g Tricholoma; A 5g Codonopsis; 1 piece Candied dates; 3 pieces Longan; 5g Wolfberry; A small piece of 5g Tangerine peel; 35g ginger; 30g Shao wine; 2g White pepper; 10g salt; 2g MSG; 5g Sugar; 3g pepper; Some parsley

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

"Lamb soup" has a long history in my country's food culture. It is said that there was a habit of drinking lamb soup in the Central Plains of my country during the Xia and Shang dynasties.
"Lamb soup" is found in many regions of our country, and it was first spread to the Central Plains by nomads. According to investigations, at present, there is a long history of making mutton soup in Jiangsu, Zhejiang, Sichuan and Shaanxi, northwest and northeast.
There are many methods and varieties of "Sheep Soup", including nourishing, curing and preventing diseases, and general drinking. Therefore, the ingredients used are also different according to the function. The quality of mutton soup is determined by the quality of the sheep. Every part of the sheep can be made into mutton soup, but the best mutton soup has bones and meat.
Today I made a common nourishing mutton soup. I put some mushrooms in this mutton soup, so I called it "Mushroom stewed mutton soup". In addition, it also added Codonopsis, wolfberry, longan and tangerine peel, etc. It has the effects of nourishing yang, nourishing yin and nourishing blood. The lamb chose some broken bones with meat on the belt. The lamb was not put in. These materials are some leftovers chopped from half-fan lamb. It is a pity to discard less meat, so I use it to cook soup. , There is still a lot of meat, ha ha! The main methods are as follows;"

Mushroom Stewed Lamb Soup

1. First soak the lamb bones in clean water for 5-6 hours to pull out the bleeding water, and then wash them.

2. Then put all the ingredients into the pot and add water.

3. Then put all the ingredients into the pot and add water.

4. Sprinkle a little pepper in the pot, pour in some Shao wine

5. Sprinkle a little pepper in the pot, pour in some Shao wine

6. Bring to a boil with high fire first, and then remove the foam.

7. Change to low heat and simmer for two hours.

8. After simmering for two hours, season it with salt, sugar and monosodium glutamate.

9. After adjusting the flavor, cook the soup over medium heat until it becomes bloomed, and use a spoon to remove the slick oil inside.

10. After skimming the slick oil, sprinkle a little pepper again to turn off the heat.

11. When drinking, serve with a clay pot to share meals.

Tips:
The characteristics of this mutton soup; the white and slightly yellow soup is thick, the taste is fresh and the meat is slightly sweet.

Tips;

1. No matter what part of the lamb is used to cook the soup, it must be fresh, so that even if no seasoning is added, there will be no fat or little fat.

2. Lamb or mutton bones can be soaked for a longer period of time. After soaking, it can be blanched or not. For example, use a pot of cold water for blanching, and use boiling water for stewing. If the mutton smell of lamb can not be blanched with boiling water, the lamb soup will not taste good.

3. It must be heated enough to cook. It is best to cook until the flesh is peeled off gently. You can add some chopped coriander or chopped green onions when drinking the soup.

The "Mushroom Stewed Lamb Soup" of the big stir-fry spoon is ready for your reference!