Angelica mutton soup

Overview

Mutton is warm in nature and can not only protect against wind and cold, but also replenish the body. It has therapeutic and replenishing effects on all deficiencies such as common wind-cold coughs, chronic tracheitis, asthma due to cold, kidney deficiency and impotence, cold and painful abdomen, physical weakness intolerance to cold, soreness and weakness of the waist and knees, sallow complexion, thin skin, deficiency of both qi and blood, post-illness or postpartum body deficiency, etc. It is most suitable for consumption in winter

Tags

• soups
• soup
• children
• old man
• northwest cuisine
• winter recipes
• henan cuisine
• dinner
• angelica sinensis
• astragalus
• cinnamon
• garlic seeds
• lilac
• mutton
• onions
• red dates
• white sugar
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Soak the mutton in clean water overnight to soak in the bleeding water

   

2. 2 Fry 5-10 grams each of Angelica sinensis and Astragalus in a casserole into a thick sauce and set aside (I just put them in the casserole and forgot to take pictures after frying)

   

3. 3 Tear off the fascia from the mutton, wash it, put it into a pressure cooker, add water and bring to a boil over high heat, skim off the foam, and cook for 45 minutes without covering the lid,

   

4. 4 Cut the green onion into sections and slice the ginger (you don’t need too much ginger) and fluff the garlic (I forgot to take a photo of the garlic). Prepare the cinnamon, peppercorns, and cloves

   

5. 5 1-1, 5 taels of red dates, washed and set aside (1 tael to 1 tael of 5 taels of red dates for 3 pounds of mutton is enough)

   

6. 6 After the mutton is cooked over high heat for 45 minutes, add onion, ginger, garlic, cinnamon, pepper, cloves, amomum villosum, and red dates

   

7. 7 Cover the pot, press the top of the valve, turn to low heat and pressure for 15 minutes and turn off the heat (the mutton I bought this time is older, so it will tend to rot when pressed with a pressure cooker. If you buy tender mutton, use an ordinary soup pot)

   

8. 8 When the pressure cooker's stop lever is lowered to its original position, open the lid, pour the angelica and astragalus into the pot together with the fried thick juice, and cook for 15 minutes,

   

9. 9 Add pepper, a little salt and sugar to taste and serve

   

10. 10 The melting point of mutton fat is higher than human body temperature. I always feel that eating too much is not good, so when the soup is cold, take it out and throw it away after the mutton fat has solidified. Then heat the soup and drink it so that it will not be greasy