Spinach and Lamb Soup

Name: Spinach and Lamb Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lamb; 250g spinach; Some salt; Some White pepper; 1 small piece Sheep blood

by Yoha Kitchen

4.8 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

Kuaishou's mutton soup is cooked with cooked lamb cheeks, and the milky white mutton soup will soon be cooked. The taste is the same as that made with lamb shanks.

Ingredients

300g Lamb
250g Spinach
Some Salt

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Some White Pepper
1 small piece Sheep Blood

Spinach and Lamb Soup

1. This is cooked lamb cheek

2. Take a small piece and cut into pieces of meat

3. Prepare a small piece of sheep blood; blanch it and put it in a basin for later use

4. Wash spinach and cut into large sections

5. Put clear water in the wok, put the lamb cheek in cold water

6. The lamb cheek should be cooked in the pot for about ten minutes (time after boiling), and cook until the soup turns milky white, add a proper amount of lamb’s blood and cook.

7. After boiling, put in the spinach and cook together

8. Boil until the spinach is broken, season with appropriate amount of salt; finally season with appropriate amount of white pepper, then serve and taste