Health effects
Sheep liver: protect liver, enhance immunity, delay aging
Star anise: regulate qi, relieve pain, dispel cold
Cinnamon: Warm
Ingredients
Lamb front leg meat ( 100g ) | Sheep Heart ( 1 piece ) |
Sheep Liver ( 150g ) | |
Sheep Leg bones ( 2 bones ) | Onion ( Half one ) |
Ginger ( a little ) | Octal anise ( a little ) |
Fragrant leaves ( a little ) | Cinnamon ( a little ) |
tangerine peel ( a little ) | Cooking wine ( appropriate amount ) |
Dried red chili pepper ( 1 piece ) | Grated coriander (a little) |
Salt (appropriate amount) |
How to make mutton soup
1.Use water for sheep liver Soak for later use (preferably soak for more than half a day).
2. Wash the mutton and mutton heart, wash and chop the mutton leg bones.
3.Put the sheep lungs into the pool and fill them with tap water from the throat.
4. After filling the water, loosen the pipe to allow the filled water to flow out automatically, and then Continue to pour water and repeat 4 or 5 times.
5.Cleaned sheep lungs are white.
6. Blanch the lamb leg bones, lamb and lamb heart in cold water to remove the blood foam.
7. Blanch the sheep lungs and liver separately to remove the blood foam.
8. Prepare the seasoning.
9. Wash and drain the mutton and mutton leg bones.
10.Add seasonings to mutton and leg bones, add water to the pot, bring to a boil over high heat, then simmer over low heat.
11. Wash and drain the sheep liver, heart and lungs.
12.Add seasoning and appropriate amount of salt in another pot, and cook with water.
13.After the sheep liver, sheep heart and sheep lungs are cooked, take some slices and put them into the boil In the meat pot, the mutton is also taken out and cut into pieces after it is cooked, and then returned to the broth pot.
14. Simmer for about 1 hour, add salt to taste, add coriander and serve.
15. Finished product picture.
Tips
1.Lamb offal should be blanched and stewed separately from the meat to avoid making the soup fishy.
2.Only a small part of the cooked sheep offal can be sliced and put into the soup, and the rest can be stir-fried
3.The sheep lungs must be washed with water several times until they turn white.
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