Stomach-warming herbal soup in winter: Huaishan braised mutton
Overview
The early winter in Guangzhou this year was warm, giving it a feeling of late autumn. If you don’t think so much, don’t waste such good weather. Go out for a day of shopping and make a Cantonese-style old fire soup with a warm winter flavor in the evening. The rich mutton flavor and the light medicinal flavor blend together, with melt-in-your-mouth yam and sweet and crisp water chestnuts. The skin of the mutton that has been simmered for several hours is still delicious, and the mutton is moderately soft and hard. The aroma of the ingredients is completely integrated into the mutton, and the meat is extremely delicious. In the end, one pound of mutton was not enough for the two of us. The temptation of such delicious food was enough. If it is already cold winter, drinking this bowl of mutton soup is a particularly happy thing.
Tags
Ingredients
Steps
-
Wash the yam and carrots, cut into pieces, wash the ingredients
-
After blanching the yam, rinse the mucus with clean water
-
Wash the mutton and cut into pieces
-
Blanch the mutton and wash off the blood foam with water
-
Put all the ingredients into the pot, fill it with water, and simmer for 3-4 hours
-
In just five steps and three hours, stomach-warming mutton soup can be freshly baked
