Winter nourishing braised lamb chop soup

Lamb chops 800g	White radish 1 item
Ginger slices Appropriate amount	horse hoof 8
Corn 1 item	Sugar cane 300g
pitted red dates 4	Longan meat 6 grams
Huaishan slices 20 grams	Angelica 9 grams
Codonopsis pilosula 4 grams	Tangerine peel (encapsulated) 3 grams
White peppercorns 2 grams	Rice wine Appropriate amount
Salt Appropriate amount	Guanghe white bean curd 2 blocks
White sugar A little	Sesame oil A little
Lemon leaves 1 tablet	Mutton Soup 2 scoops

Recipe for winter nourishing braised lamb chop soup

Step 1

Put the lamb chops in cold water, add angelica root, ginger slices and appropriate amount of wine and blanch them

Step 2

Saute the ginger slices in the pot until fragrant, pour in the blanched lamb chops and stir-fry until there are burnt spots on the surface of the lamb chops. After the milky aroma comes out, add an appropriate amount of rice wine to remove the fishy smell and increase the aroma.

Step 3

Pour in boiling water, bring to a boil and transfer to a casserole. Pour in all the ingredients for the soup. Bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

Step 4

When the pot is done, take out the sugar cane, add the white radish, and cook for another 25 minutes.

Step 5

Just add some salt to taste at the end. Cooking tips for nourishing winter lamb chop soup