Stewed Lamb Chops with Angelica and Ginger

Name: Stewed Lamb Chops with Angelica and Ginger
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 900g Lamb chops; 15g Angelica; 15g Codonopsis; 15g Tangerine peel; 5g Bay leaf; 70g ginger; 15g Beiqi

by End of the World Doudou

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Stewed lamb with angelica and ginger is a kind of medicinal diet widely circulated in Shanxi and Jinzhong. Function to warm the blood. It can treat women with postpartum blood deficiency, body weakness, abdominal pain, low back pain, and amenorrhea. It is an important supplement for women.
Angelica is a traditional Chinese medicine that can be bought in Chinese medicine stores everywhere. Contains volatile oil, water-soluble non-volatile base, sucrose, vitamin B12, etc. Function to replenish blood and regulate menstruation, promote blood circulation and relieve pain, moisten the intestines and relax bowel movements.
Ginger, a traditional Chinese medicine, is the fresh rhizome of ginger, a plant of the ginger family. Contains volatile oil. The function has the effect of promoting blood circulation. It can also relieve vomiting with the stomach, relieve sweating, dispel cold, and resolve phlegm. At the same time, it can also relieve the poison of Fengxia and Southern Star.
Lamb contains protein, fat, calcium, phosphorus, iron, A, B, C, niacin, etc. It has functions of replenishing yin, enriching body and skin, replenishing deficiency and labor, replenishing qi and blood, impoting yang, appetizing, etc. [From Baidu]"

Ingredients

Stewed Lamb Chops with Angelica and Ginger

1. Cut the lamb chops into pieces and soak them in clean water for 3 hours to remove blood.

Stewed Lamb Chops with Angelica and Ginger recipe

2. 70g sliced ginger, 1/3 for blanching, 2/3 for soup.

3. Ingredients: 15g of Angelica, 15g of Codonopsis, 15g of Beiqi, 15g of Tangerine Peel, 5g of Bay Leaf, 45g of Ginger.

4. Lamb chops are blanched, and after cooling, wash them once or twice with water to remove any foam.

5. Pour all the ingredients in.

6. Then add water and cover the surface of the ingredients. The lid of the pressure cooker is intended to be boiled on high heat. After SAIC, cook for another five minutes, turn to low heat, and cook for another 50 minutes. After turning off the heat, wait for the steam of the pressure cooker to dissipate before opening the lid.

7. Wash the wolfberry and set aside.

8. After the steam in the pressure cooker has dispersed, sprinkle in a handful of wolfberries and boil for 5 minutes to turn off the heat. (No need to add any seasonings.)

9. Mutton soup is super tonic in winter.

10. Finished picture.

Tips:
1 After blanching, rinse the foam with cold water.
2Mutton soup, be sure to drink it while it is hot. When the weather is cold, the mutton soup will quickly form a layer of oil. You can skim off the layer of oil on it to make it more refreshing to drink.
3 Because it is a medicated diet, there is no need for salt. (My family is used to seasoning without adding salt. It is said that the effect of medicated diet with seasoning will be weakened)