Shenqi Mutton Soup

Name: Shenqi Mutton Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1035g Lamb leg; 800g Yam; 12g Astragalus; 20g Codonopsis; 15g Wolfberry; 15g Dried red pepper; 3 pieces Shallots; 3g salt; 20g ginger

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Codonopsis nourishes qi and nourishes yin and promotes body fluid, astragalus invigorates qi and nourishes lungs, spleen and stomach, mutton warms yang and dispels cold. Stewed lamb with Codonopsis and Astragalus can nourish qi and nourish yin, enhance yang, strengthen waist and kidney, and have a good nourishing effect on the constitution of yang deficiency. It can be eaten often in winter.

Ingredients

1035g Lamb Leg
800g Yam
12g Astragalus
20g Codonopsis
15g Wolfberry
15g Dried Red Pepper
3 pieces Shallots
3g Salt
20g Ginger

Shenqi Mutton Soup

1. Prepare the lamb leg.

2. Remove the lamb bones and cut into small pieces, rinse off the blood with clean water.

3. Heat the ginger slices in a pan with oil, pour in the lamb and lamb bones and stir fry.

4. Pour the lamb into a casserole, pour water and bring it to a boil.

5. Skim the foam.

6. Prepare astragalus codonopsis and dried red peppers.

7. Astragalus etc. are put into the tea bag.

8. Put the tea bag in the casserole.

9. Simmer for 40 minutes on low heat.

10. Peel the yam, wash and cut into small pieces.

11. Peel the yam and cut into small pieces.

12. Add the yam to the lamb, add some salt, and simmer for 20 minutes until fully cooked.

13. Add medlar and chopped green onion, boil and eat.

Tips:
1. Stir-fry the mutton until the bloodless water overflows and then boil the water in a casserole to boil the soup to be clear and not turbid.
2. Lamb meat is very tender and does not need to be simmered for too long.