Stewed Lamb Soup
Overview
Autumn is the best time to take supplements. Mutton is warming and tonic, strengthening the stomach and spleen. Add a few pieces of carrots to remove the dryness of the mutton and add sweetness to the soup!
Tags
Ingredients
Steps
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Lamb (with skin and bones), cut into pieces, soak in water for 30 minutes (change the water twice in the middle), soak to remove the blood
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Drain the water, add water to the pot, heat to about 80 degrees (the water is not boiling), turn off the heat and leave it for 10 minutes. The blood and water in the mutton will slowly wash out, and most of the mutton smell can be removed
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Prepare the ginger slices and press the peppercorns with a knife
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The tangerine peel, star anise, and grass fruits are ready. Because we use fresh lamb from Hainan, the smell of mutton is not strong, so we only add a little bit of ingredients to remove the mutton
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Cut carrots into hob pieces
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Put the blanched mutton and all the ingredients (except carrots) into a casserole, bring to a boil over high heat, remove the foam, turn to medium-low heat, add carrot pieces and simmer together
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After simmering for half an hour, take out the grass fruits, star anise and tangerine peel (if you don’t take them out, the stewing time will be too long and the medicinal smell will be too strong and children will not like to drink it), then simmer on low heat for 45 minutes, the milky white and fragrant mutton soup will be stewed, add a little salt to taste
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With the addition of carrots, the soup is sweet and very delicious
