Chinese Food
Warm stomach mutton soup in winter
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Mutton. The meat is similar to beef, but the meat is strong. It's tender and less cholesterol than pork. It can not only keep out the wind and cold, but also nourish the body. It can treat and nourish the general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency and impotence, abdominal cold pain, body deficiency and cold fear, waist and knee weakness, sallow and lean, deficiency of both qi and blood, body deficiency after illness or postpartum. It is most suitable for eating in winter. So it is called winter tonic.
Cooking ingredients
Cooking Steps
Step1:Mutton in cold wate
Step2:Ready to cook ingredient
Step3:Wash the mutton that has been in blood for us
Step4:Put mutton and water in the stew po
Step5:Add the ingredients prepared before. Open fire and boil. Then simmer for 1 hour
Step6:Add in the radish. Keep simmering for about half an hou
Step7:Add salt to the cooked mutton soup. Improve the tast
Step8:Finished product drawing. Decorate with coriande
Cooking tips:1 - it's better to use hot water for the bought mutton. That's the blood water mentioned in step 1. It can effectively remove the mutton smell. 2 - it's cold and sweet. It's nutritious. It can remove the mutton smell and make the soup not hot. It's very suitable for drinking and cooking in winter.
