Mutton and mushroom soup pot

Overview

It is delicious, fragrant with meat and mushrooms, rich in nutrients and has a unique flavor.

Tags

• soups
• home cooking
• soup
• autumn recipes
• winter recipes
• cooking wine
• lamb hind leg
• mushroom
• old ginger
• red dates
• salad oil
• star anise
• tomato
• tongzigu
• wolfberry
• yellow onion
• zanthoxylum bungeanum
• pepper
• radish
• salt

Ingredients

Steps

1. 1 Take one hind leg of sheep, about 2500 grams.

   

2. 2 Separation of flesh and blood.

   

3. 3 Soak in cold water and cooking wine, rinse and remove the blood, put it in a stew pot, add cold water, add cooking wine and ginger slices and blanch the water over high heat;

   

4. 4 Take it out, rinse it with cold water to remove the foam, put it into a stew pot, add cold water, cooking wine and ginger and bring to a boil over high heat;

   

5. 5 Beat off the foam and add pepper, Sichuan peppercorns and star anise;

   

6. 6 Bring to a boil over high heat, cover and simmer over medium heat for one hour. Remove the mutton, add the tube bones and simmer for two hours.

   

7. 7 Peel and slice radish;

   

8. 8 Add salt to boil the water;

   

9. 9 Remove and put into the soup pot.

   

10. 10 Add washed and chopped enoki mushrooms, mushrooms, seafood mushrooms, oyster mushrooms, tea tree mushrooms, and king oyster mushrooms (personal preference) on the radish in the soup pot;

    

11. 11 Add tomato slices, yellow onion segments, and stewed lamb bone soup;

    

12. 12 Add wolfberry, red dates and sliced mutton, salad oil and salt;

    

13. 13 Cook on the induction cooker for ten minutes, add chopped green pepper sauce, white fermented bean curd, MSG, scallions and coriander and add water.