Stewed Lamb Soup

Name: Stewed Lamb Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g leg of lamb; 350g Sheep Bone; a small piece Sheep blood; A large piece ginger; halfway shallot; 1/2 carrot

by Pretty horse po

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Mutton soup is actually suitable for drinking throughout the year. In winter, it can nourish and drive away the cold. I "peeked" at the mutton restaurant's practice. Making mutton soup is my strong point. My son drinks a big bowl of soup every time he screams. Eat meat slowly and drink with a straw when you are young. I will make it once a week or two. Today, this pot is the first pot in winter. "

Ingredients

400g Leg Of Lamb
350g Sheep Bone
a small piece Sheep Blood
A large piece Ginger
halfway Shallot
1/2 Carrot

Stewed Lamb Soup

1. Soak the lamb and lamb bone and lamb blood in clear water for a while to remove the blood.

2. The ginger is loosened with a knife, and the chopped green onion does not need to be cut.

3. Rinse the lamb and lamb bones and put them in a casserole, add enough water, start simmering for 20 minutes, and stew the lamb.

4. When the lamb is almost cooked, remove and cut into small pieces.

5. Put the cut lamb back into the casserole, put green onions, ginger, carrots, and slice the lamb's blood into the casserole.

6. Simmer for a while on high fire and simmer for about 1 hour. Put the right amount of salt and garlic slices 10 minutes before the pan, and when the salt can be eaten.