White Radish Lamb Soup

Name: White Radish Lamb Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Lamb; 1/2 root White radish; piece ginger; Several petals garlic; 1/2 root Green onions; one slice Angelica dahurica; 2 Bai Kou; A tree parsley; Some salt

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Lamb has a warming effect and is very suitable for consumption in winter. However, lamb is warm and easy to get angry when eating more. Therefore, when eating lamb, it should be matched with cold vegetables, which can cool, detoxify and remove fire. The white radish has the functions of clearing heat and promoting fluid, cooling blood to stop bleeding, appetizing and invigorating the spleen. It can be said to be an excellent partner for cooking with lamb.
White radish mutton soup only makes clear soup, not only the color is refreshing, but the taste is also very delicious. A few slices of coriander add a refreshing visual effect to it, and also add some aroma to the taste, making the taste of the soup richer. "

Ingredients

600g Lamb
1/2 root White Radish
piece Ginger
Several petals Garlic
1/2 root Green Onions
one slice Angelica Dahurica
2 Bai Kou
A tree Parsley
Some Salt

White Radish Lamb Soup

1. Save the ribs on the lamb chops for other purposes. Cut off the corners of the lamb chops, wash them, and cut them into large pieces.

2. Half a white radish, scrape off the skin and wash

3. Cut into evenly sized hob blocks

4. Spices ready

5. Put clear water in the pot, put the lamb into the pot

6. After the water boils, skim off the foam

7. Add the spices and cook together, cover with a lid, simmer on low heat, and simmer for about 40 minutes

8. When the meat is 9 minutes cooked, add the white radish, cover, low heat, continue to simmer for about 15 minutes

9. White radishes can be pierced through with chopsticks, seasoned with appropriate amount of salt, and ready to be served

10. Sprinkle some coriander to enhance the color and fragrance! Drink a big bowl, it's so warm!

Tips:
Don't put soy sauce! Putting soy sauce in, not only the color is too heavy, but also affects the deliciousness of the lamb soup! Putting salt at the end can not only reduce the intake of salt, but also make the meat cooked faster.