Lamb soup in pink soup (mutton soup version)

Overview

Stew the mutton first, and then use the mutton soup as the soup base. It is delicious and has a very good nourishing effect in winter. The most important thing is that the method is relatively simple and suitable for home cooking.

Tags

• soups
• shaanxi cuisine
• aniseed
• cao guo
• chili oil
• coriander
• light soy sauce
• mutton
• onions
• sheep blood
• thin vermicelli
• tofu
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Cut tofu and sheep's blood into strips.

   

2. 2 Cut the mutton into pieces and blanch in boiling water.

   

3. 3 Add oil to the wok, stir-fry the mutton, and add light soy sauce.

   

4. 4 Pour the mutton into the pressure cooker, add boiling water, and add appropriate amount of salt.

   

5. 5 Put the spices into the tea bag, put it into the pressure cooker, and start stewing the mutton for 15 minutes. The time can be increased or decreased according to the situation of your own pot.

   

6. 6 Blanch the tofu in boiling water.

   

7. 7 The sheep's blood is also boiled.

   

8. 8 Soak the vermicelli in warm water, then cook in boiling water until soft and waxy.

   

9. 9 Put the blanched tofu, sheep blood, vermicelli and stewed mutton in a bowl.

   

10. 10 Chop coriander, green onion, and some chili oil.

    

11. 11 Add mutton stew soup, add cilantro, chopped green onions, and chili oil, and it’s ready to eat!