Yangyang Soup in Early Spring------sour Lamb in Sour Soup

Name: Yangyang Soup in Early Spring------sour Lamb in Sour Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb (Hind Leg); A bag Potato starch; Some parsley; Some Watery black fungus; Some Cooking Wine; Some olive oil; Some Soy sauce; Some Rice vinegar; Some White pepper; Some Green onion ginger

by dongxiqingxue

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In early spring, when it turns warm and cold, people's food, clothing, housing and transportation have changed compared with winter. TCM health preservation refers to "spring and summer nourishing yang", that is, in spring and summer, the natural yang qi rises, and the health-preserving person should take care of the time to maintain the yang qi in the body to keep it full. This soup, the main ingredient of mutton in sour soup, was described in Li Shizhen’s "Compendium of Materia Medica" as early as: "Lamb can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetite and build up, and benefit the kidney. , Nourishes the guts and eyesight, treats wasting cold, five labors and seven injuries, "It has a great benefit for female compatriots who are afraid of cold, especially their hands and feet!"

Yangyang Soup in Early Spring------sour Lamb in Sour Soup

1. Lamb hind leg cut into thin slices with top knife

Yangyang Soup in Early Spring------sour Lamb in Sour Soup recipe

2. Ingredients map

3. Spice Chart

4. Ingredients: Cut parsley into sections, tear the black fungus into small stalks, wash with potato starch and set aside

5. Heat a wok, put a small amount of olive oil, add green onion and ginger and stir fry until fragrant

6. Add the slightly fat lamb leg and stir fry for a while

7. Add white pepper and stir fry, add a small amount of cooking wine

8. Put in some hot water and boil

9. Put the potato flour in

10. Add parsley

11. Put in black fungus

12. Put the leg of lamb in, stir all the ingredients in the pot and cook slightly

13. Put an appropriate amount of salt in the pot, add light soy sauce to taste and color

14. Pour in the right amount of cooking wine to get rid of the mutton smell

15. Put in a tablespoon of rice vinegar

Tips:
1: The amount of white pepper and rice vinegar in this dish is relatively large, and the taste is sour and spicy

2: The white pepper powder should be stir-fried for a while, and the rice vinegar should be put before the heat is turned off at the end. This sequence allows the hot and sour taste of the raw materials to penetrate well.

3: All the raw ingredients are almost put into the pot together. It does not need to be cooked for too long. The mutton can change color in 2 minutes, because the slices of mutton are thinner. If it takes a long time, it will not chew!

4: This soup dish is moderately hot and sour. It is a good warm-up dish while eating and drinking soup.