Yam Lamb Soup

Name: Yam Lamb Soup
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g leg of lamb; 2 pieces Yam; 1/2 piece carrot; 20 capsules White peppercorns; 10-20 capsules Peppercorns; 4 slices ginger; 1 piece parsley; 1 tbsp Cooking Wine; 3 teaspoons salt; 1 piece chopped green onion; Some Oily pepper

by Amy Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Winter mutton soup is the most favorite. The warm stomach warming soup seems to open up the joints of the body, and the instant vitality can resist the winter cold. Such and such a bowl of yam mutton soup, the soup is delicious, the meat is tender, in the cold winter, the family gathers a pot of soup, dipped in bright red oily spicy pepper, what is eaten is warm, and what blooms is smile.

Yam Lamb Soup

1. Cut the leg of lamb into cubes about 3-4 cm.

2. Boil a pot under cold water, put a spoonful of rice wine, boil it out, remove the blood foam and dry it for later use.

3. Yam peeled. The iron yam is thinner, so I used two.

4. Cut the yam and carrot into hob pieces together. The carrots I used are relatively large, and I only cut half of them.

5. Put the lamb and purified water in the saucepan, add the pepper, white pepper and ginger slices, and simmer for an hour.

6. After the lamb has been simmered for an hour, add the cut yam and carrots and continue to simmer for an hour.

7. Add salt and small parsley pieces before boiling, and boil for another five minutes. After serving, sprinkle with chopped cilantro and green onion. If you like it, sprinkle it with oil to make it more beautiful.