Radish and mutton soup
Overview
As the saying goes: If you eat radish in winter and ginger in summer, you won’t need a doctor to prescribe it. Radish is a very healthy food. It is mild in nature, pungent and sweet in taste, and enters the spleen and stomach meridians. It has the effects of eliminating stagnation, resolving phlegm and clearing away heat, lowering the Qi and relaxing the middle, and detoxifying. It is mainly used to treat food bloating, phlegm and cough, aphonia, vomiting blood, epistaxis, thirst, dysentery, migraine, etc. Mutton is an important ingredient for warming in winter. Needless to say, everyone knows its benefits. This soup is clear, the meat is fresh and tender, and there is no mutton smell at all. It is a delicious soup in autumn and winter.
Tags
Ingredients
Steps
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Cut the lamb into small pieces of about 2 cm.
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Soak in clean water for 2 hours, changing the water twice during this period.
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Place the mutton in a pot under cold water, add half of the ginger slices and 2 tablespoons of rice wine, and bring to a boil over high heat.
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Cook out the blood foam from the mutton.
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Skim off the scum, take out the mutton, rinse with hot water, drain and set aside.
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Wash and peel the white radish and cut into hob cubes.
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Put water in a pot, add a little salt, blanch the radish, take it out and set aside.
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Put the mutton, red dates, green onions, ginger slices and rice wine into the soup pot, add enough water and bring to a boil over high heat.
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After the fire comes to a boil, turn down the heat and simmer for an hour until the meat is basically mature (please adjust the time according to the size of the mutton pieces). At this time, the soup in the soup pot is clear and has no foam.
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Add the radish and cook until the radish is ripe. Add salt and pepper. If you like coriander, you can add chopped coriander.
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The soup is clear and meaty, without the slightest mutton smell, only fragrant and nutritious. It is definitely a good nourishing food in autumn and winter.
