Mutton soup
Overview
The milky white soup base is delicious and fragrant. It is rich but not fishy. As you drink and sip, a warm current exuding a strange milky aroma flows through your body from your throat to your stomach. As soon as the bowl reaches the bottom, you are already sweating slightly on your vest. Coupled with a small plate of peanuts, this life is so comfortable.
Tags
Ingredients
Steps
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Cut the mutton into pieces, wash them, put them in a pot of cold water, boil them until the foam bleeds, then take out the mutton pieces and rinse them thoroughly.
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Peel the white radish and cut into hob cubes for later use, cut the coriander into sections, and slice the ginger and garlic.
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Take a casserole, add mutton, ginger and garlic slices, red dates and enough water, bring to a boil over high heat and skim off the foam.
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Pour in the rice wine, reduce to low heat and simmer for more than 1 hour.
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Put the white radish cubes into the casserole, bring to a boil over high heat, then reduce to low heat and continue to simmer for about 30 minutes.
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When the radish is tender, add appropriate amount of salt and pepper to taste.
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Prepare a dipping dish with aged vinegar, light soy sauce, Sanshengchuan red oil chili pepper and white sugar.
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Pour out the mutton soup and sprinkle with coriander.
