Shenqiguizao, Ginger and Lamb Soup

Name: Shenqiguizao, Ginger and Lamb Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10g Codonopsis; 15g Astragalus; 5 pieces Red dates; 15g Angelica; 1 large piece ginger; 10g Wolfberry; 8g Longan; 500g Lamb belly with skin; Some salt

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Eat the last piece of lamb in the refrigerator before spring arrives. The mutton soup pot is already greasy, so it's better to come with a nourishing medicated diet to nourish blood.
Astragalus is mainly used to invigorate deficiency, and regular use of Astragalus can prevent frequent colds. Ginger is pungent and warm, a good product for warming the middle and dispelling the cold. And angelica, since ancient times, has been a good medicine for nourishing the temperature. Codonopsis pilosula can nourish the temper, plus red dates and wolfberry, which are good ingredients for human health. Use a casserole to simmer it over a slow fire to create a warmth in the cold winter day. . .
The last bowl of mutton soup in winter. . . . . "

Ingredients

10g Codonopsis
15g Astragalus
5 pieces Red Dates
15g Angelica
1 large piece Ginger
10g Wolfberry
8g Longan
500g Lamb Belly With Skin
Some Salt

Shenqiguizao, Ginger and Lamb Soup

1. Ingredients: 10 grams of Codonopsis, 15 grams of astragalus, 5 red dates, 15 grams of angelica, 1 large piece of ginger, 10 grams of medlar, 8 grams of longan meat, 500 grams of lamb belly with skin, and a moderate amount of salt.

Shenqiguizao, Ginger and Lamb Soup recipe

2. Wash the lamb and cut into large slices,

3. Put the lamb and two slices of ginger into the pot, add water, put it on the fire, and bring it to a boil.

4. As the water gradually boiled, blood foam gradually surfaced. Continue to boil for a few more minutes.

5. After the blood is exhausted, remove the lamb.

6. Pour an appropriate amount of water in the casserole, add the blanched lamb and the remaining ginger slices, boil, turn to low heat, and cook for about 1-2 hours.

7. When cooking mutton, scrub the red dates, angelica, codonopsis and astragalus.

8. Remove the shell core of the longan, and take the longan meat.

9. Then put the processed medicinal materials into the mutton soup and simmer for about 1 hour.

10. Cook until the lamb is soft and rotten, add the wolfberry, and cook for about 10 minutes.

11. Finally add salt to taste, turn off the heat,

12. Sheng out.

Tips:
1. Cooked Angelica Codonopsis can be eaten directly. If you don't like to eat it, you can wrap the medicinal materials in cloth in advance and pick out after cooking.
2. The stewing time can be increased or decreased according to the taste you want.