Recipe: Angelica sorghum stewed lamb (sheep spine)

Home Cooking Recipe: Angelica sorghum stewed lamb (sheep spine)

Notes:

The old Chinese doctor said that Angelica sinensis qi and blood, is very suitable for people with both blood and sedentary or sedentary. Especially in the winter, with mutton stew, qi and dampness can help. Angelica, Astragalus, Ginger, these three flavors must be together. My relatives strongly recommend that I use the three herbs to raise my body. The vegetable market next to the community can't buy good lamb, so I bought the imported sheep's spine. Friends who love meat can buy fat and thin lamb.

Ingredients:

Steps:

  1. Home Cooking Recipe: Boil the pot and add water to the goat's spine. Add a small amount of cooking wine, ginger, green onions, and wash the foam and blood with cold water. This process is also the smell of mutton. Essential for me who is afraid of smell

    Boil the pot and add water to the goat's spine. Add a small amount of cooking wine, ginger, green onions, and wash the foam and blood with cold water. This process is also the smell of mutton. Essential for me who is afraid of smell

  2. Put the washed sheep's spine, and the angelica, scutellaria, and ginger slices into a saucepan. Put in a hawthorn piece, in order to make the lamb can be stewed and cooked.

  3. The pressure cooker is stewed for 40 minutes in water. If it is a saucepan, it may take up to three hours. Because the lamb is not easy to rot.

  4. You can enjoy the fragrant and tonic mutton soup.

Tips:

If there is no hawthorn, dried orange peel is fine. I tried, hehe.


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