1. 1. Cut off the nails of the chicken feet, clean the chicken shell, and chop the sheep bones into small pieces. Soak in boiling water 1-2 times, 5 minutes each time. Drain the water and set aside.
2. 2. Bring out the flavor of ginger, pepper, star anise, and bay leaves with low heat.
3. 3. Turn the mutton bones and chicken bones to a low heat and fry them in the pan. Lamb fat is not so bashful when fried. Pour about a pot of boiling water. After boiling, turn to low heat and simmer for about 1 hour.
4. The advantage of the enamel pot is that it locks the water, so the soup will not lose much water. Use other pots to cook the soup and increase the amount of water appropriately.
5. 4. After simmering for 1 hour, remove the large pieces of spices. Cut the radish into hob pieces, add the radish pieces and boil again, continue to cook for 20 minutes.
6. At this time, the lamb bones and chicken feet are all boiled.
7. The lamb is also very soft.
8. 5. After turning off the heat, add 5 grams of salt and sprinkle in the chopped coriander.
9.
A bowl of fragrant lamb bone and radish soup is complete.
The soup is rich in color, has no bashful taste, and has a very positive taste.
Tips:1. You don't need much spice, just add a little bit of mutton flavour.
2. Add chicken shells to make the flavor richer.
3. The addition of chicken feet is purely a personal preference.
