Recipe: Autumn and winter lamb belly soup

Home Cooking Recipe: Autumn and winter lamb belly soup

Notes:

I never thought that I could make a lamb soup. I came back to the country this summer. I booked a lamb belly in advance and gave us a lamb soup. My daughter couldn’t stop eating chopsticks. After returning, I have been obsessed with wanting to eat the lamb belly made by the public. I have never been taken seriously, because I am looking for fresh lamb belly in Great Shenzhen. In the twinkling of an eye, I was in the winter, and in the market, I sold the mutton stalls, and I was surprised by the fresh haggis. I saw my belly and my eyes brightened. I quickly booked one and prepared to give my daughter a solution. The next step is of course to call the begly practice, haha! ????

Ingredients:

Steps:

  1. Home Cooking Recipe: The lamb belly that was booked was cleaned for me, and the black outer layer was washed away (the store said it was 70-80 degrees water, it is easy to scrape off the black), but the black protective layer is good. Things, nourish the stomach, wash off the pity. (The next time I try to wash myself. First save the 洗 teach me to wash the sheep belly method: rinse off the dirty, wash the water with salt three times, then wash it with raw powder twice). Although the store has washed it, don't be sloppy when you come back, or you should wash it carefully. I also use salt to wash it.

    The lamb belly that was booked was cleaned for me, and the black outer layer was washed away (the store said it was 70-80 degrees water, it is easy to scrape off the black), but the black protective layer is good. Things, nourish the stomach, wash off the pity. (The next time I try to wash myself. First save the 洗 teach me to wash the sheep belly method: rinse off the dirty, wash the water with salt three times, then wash it with raw powder twice). Although the store has washed it, don't be sloppy when you come back, or you should wash it carefully. I also use salt to wash it.

  2. Home Cooking Recipe: Heat the water at a temperature of about 80 degrees into the lamb's belly, put a few slices of ginger and burn the lamb's belly to make the meat firm and pick up.

    Heat the water at a temperature of about 80 degrees into the lamb's belly, put a few slices of ginger and burn the lamb's belly to make the meat firm and pick up.

  3. Home Cooking Recipe: Add casserole to the water, not too much water (do not need to have no lamb belly, I cooked just four bowls of net soup) into the lamb belly, angelica, Codonopsis, red dates, ginger. After the water is opened, it can be inserted for 2 hours with chopsticks. Flip once or twice during the period.

    Add casserole to the water, not too much water (do not need to have no lamb belly, I cooked just four bowls of net soup) into the lamb belly, angelica, Codonopsis, red dates, ginger. After the water is opened, it can be inserted for 2 hours with chopsticks. Flip once or twice during the period.

  4. Home Cooking Recipe: Pick up the lamb belly and cut it back into the stockpot, season with salt, pick up the lamb's belly and eat the chili sauce, so that the lamb has a touch of salty taste and then the sauce is not salty. It tastes great! Pay attention to the amount of salt, salty will make the soup eclipse.

    Pick up the lamb belly and cut it back into the stockpot, season with salt, pick up the lamb's belly and eat the chili sauce, so that the lamb has a touch of salty taste and then the sauce is not salty. It tastes great! Pay attention to the amount of salt, salty will make the soup eclipse.

  5. Home Cooking Recipe: It’s delicious to have no friends. A family of three, eating fine.

    It’s delicious to have no friends. A family of three, eating fine.

Tips:

Angelica should not be put more, in order to avoid the smell of sheep, otherwise the soup will be bitter, and it will be good to smell the angelica.


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