1. Rinse the horseshoes and peel them for later use.
2. Rinse the ribs and chop into pieces. Add the right amount of water to the pot and boil the ribs.
3. After boiling, a layer of blood bubbles will float on the surface of the pot, so use a spoon to remove it.
4. Add ginger slices.
5. Add the horseshoe in turn, cover the pot and simmer over medium-low heat until the ribs are 9 minutes cooked.
6. Use the time to stew the ribs to wash and prepare the wolfberry.
7. Wash the carrots and cut them into hobs for later use.
8. Stew until the ribs are half cooked, add salt, carrots, wolfberry, and stew until the ribs and carrots are well cooked. Add 4 grams of ground pepper and stir well before serving.
Tips:a. The first time the ribs are boiled, the blood bubbles must be salvaged, so that the soup will be more delicious.
![[a Bowl of Warm Spleen and Stomach] Radish, Horseshoe and Lamb Soup recipe](https://img.simplechinesefood.com/89/89ab1fd84cac5a34d5a03bb7787cc1e6.jpg)
