Slices of mutton dipped in angelica soup

Overview

For winter nourishment, mutton is naturally the best choice. I prefer to eat mutton. I eat it all year round, and I eat more in winter. The marinated mutton slices I made today are based on the cooking method of Cantonese cuisine, combined with the northerners' boiled mutton slices, stewing the lamb bones into a soup, and adding a little baby cabbage that goes well with the mutton. The soup is fresh and the meat is tender. It's delicious with rice or noodles. When cooking the soup, I used Angelica sinensis in the pot. Angelica sinensis and mutton are a perfect match. It tastes good without adding it and is also nutritious. Angelica is a commonly used medicinal material. It has a very good effect of nourishing and activating blood. Drinking water soaked in Angelica can improve the body's immunity, prevent and treat cancer, reduce inflammation, and protect cardiovascular systems. Mutton is one of the main meats consumed by the Chinese people. Mutton is more tender than pork and has less fat and cholesterol than pork and beef. Compared with pork, mutton contains more protein and less fat. It is rich in vitamins B1, B2, B6, iron, zinc and selenium. In addition, mutton meat is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity. Mutton has higher calories than beef and has always been regarded as one of the important foods to keep out the cold and nourish the body in autumn and winter. Eating mutton regularly in cold winter can replenish qi, promote blood circulation, and enhance the ability to keep out the cold. Mutton can also increase digestive enzymes, protect the stomach wall, and help digestion. Traditional Chinese medicine believes that mutton has the functions of nourishing essence and blood, replenishing deficiency and fatigue, warming the middle and strengthening the spleen, tonifying the kidneys and strengthening yang, and nourishing the liver. It has good effects on diseases such as fatigue and weight loss, soreness of waist and knees, weak spleen and stomach, nausea after eating less, dizziness and eyesight, insufficient kidney yang, deficiency of qi and blood, impotence, cold hernia, postpartum coldness, lack of milk and other diseases. Especially suitable for the elderly, frail men and postpartum women.

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• angelica sinensis
• baby cabbage
• mutton
• onions
• sheep bones
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash the mutton bones in cold water and put them into the pot

   

2. 2 Cook until the foam floats and skim off the foam

   

3. 3 To make the soup purer, take out the mutton bones and rinse off the remaining foam, and filter the soup through a mesh sieve

   

4. 4 The filtered soup is very clear, then add the lamb bones

   

5. 5 Prepare the meat ingredients. This soup does not use other meat ingredients. Angelica sinensis is the main ingredient to increase the nourishing properties of the soup. You can add a few peppercorns or not.

   

6. 6 Put the cooked meat into the bone broth

   

7. 7 Bring to a boil over high heat, then simmer over low heat for 3 hours

   

8. 8 The mutton is soft-frozen by putting fresh mutton in the refrigerator. I set the soft-frozen temperature of my refrigerator to minus 7 degrees, so that the frozen meat can be cut into thin slices easily. The mutton slices should be cut as thin as possible, and the thickness should not exceed 2 mm. I basically cut it a little more than 1 mm. Make sure the knife is sharp enough

   

9. 9 If the mutton slices are cut thin enough, they will roll up naturally, and the thin mutton slices will be tender.

   

10. 10 Add pepper and salt to the casserole to taste

    

11. 11 Add the cooked mutton bone soup

    

12. 12 Cut the baby cabbage into quarters and put in

    

13. 13 Cook over medium heat until the baby cabbage is cooked

    

14. 14 Add mutton slices

    

15. 15 Press down slightly and turn off the heat

    

16. 16 Cover and soak for about 5 minutes

    

17. 17 The marinated lamb is just right and tastes very tender

    

18. 18 When serving, sprinkle with chopped chives and add a little chili oil if you like. Dip the lamb slices in delicious soup and enjoy.

    

19. 19 You can also cook some noodles and put them in, which will taste great.