Spicy Lamb Soup

Name: Spicy Lamb Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1kg Lamb; 3 big roots carrot; 3 pieces shallot; 5 cloves garlic; 2 tablets ginger; 1 tablespoon Lee Kum Kee Spicy Hot Pot Soup; a little Vegetable oil; a little salt; 1 tablespoon Cooking Wine

by happy Kiyosumi

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Lamb is another thing that stays deep in memory. When I was young, as soon as the winter came, I followed my uncle next door, Pi Dian Pi Dian, to the mutton shop. Sitting on the chair obediently, waiting for the bowl of hot milky lamb soup and the bowl of lamb covered with thick green garlic leaves. I like to soak mutton in mutton soup and eat meat while drinking the soup. After drinking, the little face blushed, little sweat burst, and the body was as warm as a hot bath. As she got older, she began to have the reserved and shyness of the girl. I dare not follow my uncle to the mutton shop full of old men. Lamb to me is the warm memory of the cold winter many years ago. . .
Monster Dad loves to eat mutton, so when he arrived at the supermarket, he clamored to buy mutton and asked me to make spicy mutton soup to relive the warmth in his heart. It is said that the spicy lamb soup is also the beauty of his love in memory. For this amazing similarity, I took the mutton decisively and went home to think about making spicy mutton soup. Let Monster Dad talk about the characteristics of spicy lamb soup, but his memories are not really helpful to cooking other than "spicy" and "delicious". So I decided to ignore my memories, give up Baidu and do what I want to do. Unexpectedly, the reality is far better than expected. This dish has always been talked about by Monster Dad, saying that it will be another of my signature dishes. Today my mother tasted it and praised it: "The soup is delicious." It seemed calm, but I saw the amazing flashes of her eyebrows. This was an accident for the mother who had eaten Xibang food for decades. The girl who unexpectedly hasn't seen her for more than a year has gradually improved her cooking skills. Haha, I really like this accident. I hope this bowl of soup can become another warmth in the hearts of Monster Dad and Mom. . . "

Ingredients

1kg Lamb
3 big roots Carrot
3 pieces Shallot

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5 cloves Garlic

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2 tablets Ginger

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1 tablespoon Lee Kum Kee Spicy Hot Pot Soup
a little Vegetable Oil
a little Salt

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1 tablespoon Cooking Wine

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Spicy Lamb Soup

1. Prepare all materials.

2. Cut the lamb into pieces.

3. Cut the carrots into hob pieces.

4. Mince 3 cloves of garlic, and don't cut the other two. Cut green onions into sections.

5. Put the lamb in the pot, turn on high heat, and fly water.

6. After boiling, wash away the scum.

7. Put it in a casserole.

8. Add scallion, ginger, star anise, garlic.

9. Add water and cooking wine

10. Cover the lid and boil on high heat, then turn to low heat and cook for 40 minutes.

11. Add the carrots, bring to a boil on high heat and turn to low heat and cook for 10 minutes.

12. Scoop up the lamb and carrots.

13. Add oil to the pot and heat it on a low fire.

14. Add minced garlic and soup, fry out the red oil.

15. Add lamb and carrots and stir fry over high heat.

16. Add lamb broth.

17. Season with salt.

18. Just boil.

Tips:
1. Carrots can be added more appropriately. Because although the carrots took a short time to participate, they have absorbed the essence of the mutton soup, which is extremely delicious and soft.

2. The amount of lamb in this pot of soup is large, and the umami is the highlight. So adding MSG is just the icing on the cake. And I don’t have the habit of using MSG in my cooking. I mostly use other foods to improve the freshness. Besides, many seasonings now contain MSG, so there is no need to add them again.

3. The amount of lamb should be larger so that the soup will be rich. I also tried adding half of the lamb before, and the soup was delicious. So I added so much lamb decisively. In the end, the soup was all finished, the carrots were all finished, and a lot of lamb was left, which was braised the next day. . .

4. It's hard to find big green garlic here, and it's expensive if you find it, which is the same price as mutton. So I used green onions instead of green garlic. It would be best if you have big green garlic.

5. Don't cook the carrots in step 11 too badly, because the soup will have to be boiled for a while.

6. If you think the process is too cumbersome, you can omit the steps after 12 steps. Add the soup when adding the carrots in step 11, and boil the lamb and carrots. It’s just that I think the taste will be a little bit worse.

7. Lee Kum Kee's spicy hot pot soup is very good. It has outstanding performance in reducing the taint of lamb, and it has also contributed to the deliciousness of the soup.