When it's cold, it's best to have a bowl of mutton soup.
It was warm and comfortable.
Today I will share a dish of Cantonese clear soup lamb.
The soup is thick and fragrant, and the meat is soft and tender.
Moist and sweet, tonic but not dry, warm the spleen and stomach, and nourish the kidney and yang.
Ingredients: mutton, sugar cane, water chestnut, red dates, angelica, ginger, corn, white radish.
Seasoning: peanut oil, peppercorns, rice wine.
Dipping sauce: fermented bean curd, sesame paste, light soy sauce, sugar, sesame oil.
Lamb wash in a pot under cold water.
Blanch ginger slices, angelica and rice wine and wash with warm water for later use.
Heat a pan with a little peanut oil, add the crushed ginger cubes and stir-fry until fragrant.
Then add the crushed peppercorns and stir-fry until fragrant.
Pour in the lamb and stir-fry until the surface is slightly charred.
Transfer the sautéed lamb to the casserole.
Add boiling water to taste.
Add angelica, sugar cane, water chestnut, and red dates (pitted) to a boil over high heat.
Cover and simmer for 1 hour.
Pick up the sugarcane.
Add radish and corn to the pot for 30 minutes.
When it's time to add salt to taste, it's done.
As soon as the lid is opened, the aroma is overflowing.
Sweet sugarcane aroma and a hint of angelica.
The soup is thick and fragrant, the meat is tender and fragrant, not fishy or fatty.
Moist and sweet, nourishing but not dry, nourishing qi and blood, warming the spleen and stomach, and tonifying kidney yang.
Let's make a soul dip.
Stir well with two pieces of bean curd, 1 tablespoon of sesame paste, 1 tablespoon of light soy sauce, a little sugar, sesame oil, and mutton broth.
The lamb with the dipping sauce is also very flavorful.
You might as well give it a try.
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New Year's Eve food travel sharing