Name: The First Fresh Soup for Tonic in Winter-lamb Stew with Clams
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Fresh lamb; 5g Cinnamon; Some parsley; A tablespoon Cooking Wine; a little salt; 15g Wolfberry; 400g Flower clam; 3 pcs star anise; 3 cloves garlic; 5g ginger; A Green onions

The First Fresh Soup for Tonic in Winter-lamb Stew with Clams

by Susuai Food

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Sometimes the real gourmet is in the folk,
The working people grow and harvest all kinds of food by themselves,
Therefore, I know the nature of each ingredient best,
It can often match the best combination,
And achieved the real delicacy on earth.
Winter is the season of health preservation,
Fishermen by the sea like to stew lamb with clams they picked.
These two unrelated ingredients are put together,
Not only complementary,
And it is also a good product for dryness, tonic and health in winter. "

The First Fresh Soup for Tonic in Winter-lamb Stew with Clams

1. 1. Wash the lamb and cut into pieces, blanch in a pan under cold water to remove any foam.

The First Fresh Soup for Tonic in Winter-lamb Stew with Clams recipe

2. 2. Cut the green onion, ginger, and garlic. Wash the star anise and cinnamon for later use.

3. 3. Put the blanched lamb in a pressure cooker, add water, add green onions, ginger, garlic, star anise, and cinnamon.

4. 4. Add salt and cook for 20 minutes, take it out, spit out the sand, wash the clams and put them in the soup pot.

5. 5. Put in the cooked mutton, add the mutton broth and cook for 10 minutes, sprinkle in the wolfberry and coriander and get out of the pot.

Tips:
1. When lamb is blanched, it must be cooked under cold water, so that not only the meat is tender but also the blood foam in the meat can be blanched.
2. When the mutton is taken out of the pressure cooker, the spices in the soup must be picked out, and the slick oil on the surface of the soup must be skimmed off, leaving only the broth to taste not greasy.

3. When washing the clams, soak them in some water, add a little salt, and then add a few drops of cooking oil. Soak for about 20 minutes so that you can spit out the sand in the clam belly!