Sliced Lamb Dipped in Angelica Soup

Name: Sliced Lamb Dipped in Angelica Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Sheep Bone; 200g Lamb; 2s Baby dishes; 3g salt; 2g pepper; 10g Angelica; 5 slices ginger; 3 segments shallot

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Tonic in winter, lamb is naturally the best choice. I prefer to eat lamb, eat it all year round, and eat more in winter. The dipping lamb slices made today are based on the cooking method of dipping in Cantonese cuisine, combined with the northern mutton slices, stewed with mutton bones to make the soup, add a little baby cabbage that matches well with the mutton, and the soup is fresh and tender. Both rice and noodles are delicious. Angelica is used to cook the soup. Angelica and mutton are a perfect match. It tastes good without adding nutrition and adds points to nutrition. Angelica is a commonly used medicinal material. It has a good effect of nourishing blood and promoting blood circulation. Soaking in water with Angelica can improve the body's immunity, prevent cancer, reduce inflammation, and protect the cardiovascular system.
Mutton is one of the main meats eaten by the Chinese people. Mutton is tenderer than pork, and has less fat and cholesterol content than pork and beef. Compared with pork, lamb has more protein and less fat. Vitamin B1, B2, B6, iron, zinc, and selenium are rich in content. In addition, lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb has higher calories than beef, and has always been regarded as one of the important foods to keep out the cold and tonic in autumn and winter. Eating lamb in cold winter can replenish qi and nourish deficiency, promote blood circulation, and enhance the ability to keep out the cold. Lamb can also increase digestive enzymes, protect the stomach wall, and help digestion. Traditional Chinese medicine believes that mutton has the functions of nourishing essence and blood, replenishing deficiency and fatigue, warming the middle and invigorating the spleen, nourishing the kidney and strengthening yang, and nourishing the liver. It has a good effect on the symptoms of asthenia and thinness, weakness in the waist and knees, weak spleen and stomach, poor appetite, nausea, dizziness and eyesight, insufficient kidney yang, deficiency of qi and blood, impotence, cold hernia, postpartum deficiency and cold, lack of milk and other diseases. Especially suitable for the elderly, physically weak men and postpartum women. "

Ingredients

1500g Sheep Bone
200g Lamb
2s Baby Dishes
3g Salt
2g Pepper
10g Angelica
5 slices Ginger
3 segments Shallot

Sliced Lamb Dipped in Angelica Soup

1. Wash lamb bones with cold water and put them in a pot

Sliced Lamb Dipped in Angelica Soup recipe

2. Cook until the scum floats and skim off the scum

3. In order to make the soup purer, remove the lamb bones to rinse off the remaining foam, and filter the soup with a mesh sieve.

4. The filtered soup is very clear, then put the lamb bones in

5. Prepare the boiled meat ingredients. Do not put other boiled meat ingredients in this soup, and use angelica as the main ingredient to increase the nourishing properties of the soup. You can put a few prickly ash, or leave it alone.

6. Put the boiled meat into the bone broth

7. Slowly cook for 3 hours after the high fire is boiled

8. The mutton is soft frozen by myself putting fresh mutton in the refrigerator. I set the soft freezing temperature of my refrigerator to minus 7 degrees, so that the frozen meat can be easily cut into thin slices. Cut the mutton slices as thinly as possible. , The thickness should not exceed 2 mm, I basically cut a little more than 1 mm. Note that the knife should be sharp enough