1. Material drawing. Boil the lamb with knives and green onion and ginger cooking wine.
2. Put the sheep's tail into the cold water pot,
3. Cut carrot yam into pieces.
4. Wash the blanched meat clean, in fact, frothing is also possible.
5. After the water in the soup pot is boiled, put the washed meat into the pot, and put the carrots and yam into the pot. Turn to low heat and cook for one hour.
6. Season with salt to taste. Lamb and lamb tail can be eaten with sauce or directly.
Tips:Adding lamb's tail will make the soup taste better. In addition, lamb's tail itself is also delicious. Although there is not much meat, it is very tasty.
The meat made by this method similar to naked cooking has a natural flavor of meat, but the requirements for pots are relatively high. It is best to use a casserole or a high-grade stainless steel pot, or a high-grade electric pressure cooker.
Meat blanching itself is to remove blood foam and smell, and it can also be processed by foaming, which is not as convenient as direct blanching.
You don’t need too many seasonings, and you have the original taste. Of course, if you like, adding chili oil to the soup is also great.
