Radish Lamb Soup

Name: Radish Lamb Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Lamb chops; 1 piece White radish; Count Red dates; 2 pieces Codonopsis; 3 slices ginger; 2 tbsp Cooking Wine; Some oil; 1 tsp salt

by Love fish de Xiaofeifei

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Both radish and mutton are very good winter tonic ingredients. The mutton is hot in nature, enters the spleen and stomach, nourishes qi and yang, nourishes the spleen and kidney, strengthens the muscles and bones, and expels wind and cold. Radish has the effect of dispelling accumulation, resolving phlegm, detoxifying and promoting qi; the ancients said: eat radish in winter and eat ginger in summer, and it is not necessary for the doctor to prescribe it. Radish and lamb are a perfect match. Eating more lamb in winter can also dispel the cold, warm the heart and stomach, and be nutritious and delicious!

Ingredients

750g Lamb Chops
1 piece White Radish
Count Red Dates
2 pieces Codonopsis
3 slices Ginger

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2 tbsp Cooking Wine

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Some Oil

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1 tsp Salt

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Radish Lamb Soup

1. Ingredients preparation

2. Peel and wash white radish, cut into pieces with a hob

3. Wash lamb chops and chop into pieces

4. Put an appropriate amount of water in the pot and discharge the sheep into the pot

5. Pour 1 tablespoon of cooking wine

6. Bring to a boil

7. After the water boils, continue to blanch the lamb chops for two to three minutes and then remove them

8. Lamb chops are blanched and removed, rinsed with cold water to remove the attached foam, and drained

9. Heat the pot and pour some oil into it

10. Add ginger slices and sauté slightly

11. Pour the lamb chops into the wok and stir fry

12. Pour in 1 tablespoon of cooking wine and continue to fry until the lamb's drained water is dry and serve (this step is to better remove the lamb smell)

13. Put water in the pressure cooker and boil

14. Pour the fried lamb chops into a boiling pressure cooker, continue to boil over high heat, and remove the foam

15. Wash red dates, wash and cut Codonopsis pilosula into sections, pour into pressure cooker

16. Pour the white radish

17. Cover the lid of the pressure cooker, turn to medium heat after the high heat is boiled, continue to cook for about 15 minutes after the pressure cooker is SAIC, and then turn off the heat (don’t rush to open the lid after turning off the heat, let yourself release the air slowly before turning it on again cover)

18. Add a little salt to season before serving

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Tips:
1. The mutton is blanched, over-cooled, fried, and simmered slowly, which can make the mutton without any bashful taste;
2. Angelica or sugar cane can also be added to the lamb, which can help to better remove the smell;
3. Because the pressure cooker is used, the time for boiling the mutton soup does not need to be too long. If it is an ordinary pot, the boiling time needs to be extended.