Name: Warm Lamb Chops and Carrot Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Lamb chops; 1 piece radish; 2 pcs Chicken leg; 1 piece Tsaoko; 1 piece ginger; 2 pieces Garlic white; 2g pepper; 1 piece star anise; 2g White button; 1 Codonopsis; 2g Cinnamon; 1 tbsp salt; 2 tbsp Cooking Wine; 1 teaspoon Chicken Bouillon Powder; 5g Wolfberry; Some Plain Water

Warm Lamb Chops and Carrot Soup

by Summer_Summer

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

There is a folk saying "eat radish in winter and eat ginger in summer". The radish is cool in nature, sweet in taste, has the effect of relieving cough and reducing phlegm, removing dryness and promoting body fluid, clearing away heat and detoxification, and improving diarrhea. Lamb is a warm and nourishing food, and it goes well with white radish. It can neutralize the heat of mutton and remove the fishy and mutton smell of mutton.
This soup has the effect of nourishing and warming the body and enhancing immunity.

Warm Lamb Chops and Carrot Soup

1. Prepare the ingredients, clean all the ingredients, chop the lamb chops into small pieces, slice the ginger, and cut the garlic into pieces.

2. Add appropriate amount of water to the pot, add cooking wine, sliced ginger and green onion to a boil, add lamb chops and chicken legs, bring to a boil on high heat, and remove the blood.

3. Remove the cooked lamb chops and chicken legs, rinse them, and control the moisture.

4. Re-start the pan, add an appropriate amount of water, add the lamb chops, chicken drumsticks, and all spices.

5. After boiling over high heat, skim off the foam, cover and continue to simmer for 2 hours over medium-high heat.

6. Wash the radish and cut into small pieces.

7. After the lamb chops are simmered, remove the spices (you can also put them in the slag bag, you don't need to fish), add the white radish, and season with salt.

8. Add goji berries and continue to cook for 30 minutes on medium-high heat.

9. Add a little chicken essence to taste before serving.

Tips:
Lamb must be blanched first to remove its fishy.
Add chicken thighs and cook together to make the soup fresher.
Use medium to high heat to cook the soup until the soup becomes thick and white.