Sheep bones and what herbs are stewed together to replenish qi and blood

Angelica mutton bone soup, wolfberry mutton bone soup, astragalus mutton bone soup, etc. can all replenish qi and blood, and I personally think that adding a little ejiao will have a better effect. Also, I think yam mutton bone soup is also good. It is best to supplement in autumn and winter, the effect will be more obvious.

To replenish qi and blood, you can add some Codonopsis, Astragalus, Longan, Angelica, Red Dates, and Goji Berries.

Turnip. Lamb stew with radish – a perfect match.

Lamb (fat) 15,000 grams.

Seasoning: 250 grams of ginger, 50 grams of cinnamon, 50 grams of cinnamon, 40 grams of cloves, 100 grams of grass fruit, 10 grams of red yeast rice, 40 grams of salt, 25 grams of sesame oil, 50 grams of cooking wine.

How to make it: 1.Take a small pot, add a small amount of water, put the red yeast rice into a small pot, bring to a boil over low heat, wait for the red yeast rice to dissolve, turn off the heat and let it cool;

2.Chop the lamb into pieces, scrape and wash and drain;

3.Rub the boiled red yeast water on the meat;

4.Then put it in the pot, add water (it is advisable to have no meat), refined salt, cooking wine, ginger (pat pine), spices (grass fruit, cinnamon, cinnamon, pepper, cloves wrapped in cloth), boil over a strong fire and then simmer over low heat;

5.After the meat is rotten, remove it, drain the water, remove the bones, apply sesame oil on the meat skin, and let it cool;

6.After cooling, change the knife and put it on a plate, and it can be served. After the fire is boiled, switch to low heat to avoid the meat from being boiled apart.

Ingredients: 500 grams of lamb (lean).

Excipients: 200 grams of white radish.

Seasoning: 15 grams of cooking wine, 15 grams of ginger, 2 grams of Sichuan pepper, 15 grams of salt, 2 grams of monosodium glutamate.

Steps: 1. Rinse the mutton repeatedly, blanch it in boiling water and wash it;

2. Change the radish to a small note;

3. Put the mutton into a washed pot mixed with water, and boil the pot on a hot fire;

4. Beat off the foam, add ginger, cooking wine, and Sichuan pepper, and move to low heat and simmer until seven mature;

5. Scoop up the meat and change it into a medium note, then put it into the pot, and stew the radish until the meat is soft;

6. Beat off the ginger and peppercorns, add salt and monosodium glutamate, and put it into a container.

Ingredients: 1500g of bone-in mutton

Excipients: green onion, ginger, salt, vinegar, 1 coriander, 2 star anise.

Steps: 1. Soak the bone-in mutton for a while;

2. Remove the blood and wash it, and separate the bones from the meat of the bone-in mutton;

3. Cut the green onion into long sections and slice the ginger;

4. Finely chop the green onion and coriander;

5. Fill the pot with water, and cook the cut lamb bones for half an hour;

6. Skim off the foam;

7. Pour in the mutton;

8. Add star anise, green onion and ginger slices;

9. After boiling, skim the foam and add salt to taste, and sprinkle with chopped green onions, coriander and vinegar when drinking.

Tips: Soak the lamb in cold water for a while, and change the water every once in a while to effectively remove the smell.

Tips for making it. 1. The blood and water of the mutton should be exhausted, and the stewing should not be done over high heat, otherwise the color of the soup will be poor;

2. The water should be mixed enough at one time, and no water should be added halfway;

3. The radish should not be put in too early, otherwise the soup will taste poor. 1.Soak the mutton in water for 20 minutes to remove the blood and wash it, poke some small holes with a toothpick after washing the radish, and cut the hob pieces for later use.

2.Add the poked radish pieces, lamb and cold water to the pot, bring to a boil over high heat and cook for another 5 minutes, remove the lamb and wash it with warm water.

3.In another pot, add plenty of warm water, add the lamb and two slices of ginger, bring to a boil over high heat and skim off the foam.

4.Remove the ginger, add two tablespoons of cooking wine, a bay leaf, boil and simmer for about 90 minutes (until the mutton is soft and deboned).

5.Add radish slices to boil before drinking the soup, sprinkle salt to taste.

Lamb bone broth stew method 1.

1.First wash the mutton and mutton skeleton, do some processing of the haggis, put the mutton and haggis in a pot and cook, you can put some green onions and ginger, etc., (should not enlarge the material, string the flavor), and wait for the mutton and haggis to be cooked, take out and cut into slices, and set aside.

2.Put the sheep skeleton in the pot, fill it with water, okay, **, boil it, boil it for about an hour, scoop out some impurities floating on it, at this time the soup is relatively pure, put some green onions and ginger, continue to boil, when the soup becomes milky white, like milk, you can do it. You must be willing to spend time in making soup.

3.Put the cut mutton and haggis in a bowl, put some green onions, coriander, garlic and other vegetables, put an appropriate amount of refined salt, pour the boiled mutton soup into the bowl while it is hot, well, a bowl of mutton soup with milky white color and mellow taste is ready with mille-feuille cake or fire, the taste is really good. If you like chili peppers, you can put some chili peppers.

Lamb bone broth stew method two.

1.Cook the crucian carp and lamb chops (cartilage part) in water, bring to a boil over high heat, then reduce the heat to low and cook for 40 minutes. Note that the water must be added at one time, and it is best to use fresh crucian carp, the fresher the soup, the whiter it is.

2.After the soup is boiled, mix well with ingredients, salt, pepper, white vinegar, (chopped green onion and coriander), and a delicious lamb bone crucian carp soup is ready.

Lamb bone broth stew method three.

1.Wash the carrots and cut them into hob pieces, and wash the onions and cut into shreds.

2.Wash the lamb bones and cut them into pieces, put them in a pot, add ginger and cold water and start simmering over high heat.

3.Stew the lamb bones in boiling water, skim off the foam when the water boils, and simmer the meat over low heat, then add salt, onions, and carrot cubes.

4.After the carrots are stewed, add chicken essence, sprinkle with chopped chives and chopped coriander. Tip: When eating lamb bones, you can mix balsamic vinegar, light soy sauce, Maggi umami sauce, oil and spicy seeds, and sesame oil into a sauce that suits your taste, and dip it in seasonings to eat.

Lamb bone broth stew method four.

1.Soak the lamb bones in cold water for more than half an hour and change the water several times.

2.Cut the white radish into hob cubes.

3.Add cold water, add 5 slices of ginger and 15 peppercorns, open the lid and cook the lamb bones for 15 minutes, remove the oil and remove the smell.

4.Heat water in a pot, put the lamb bones in, add 2 dried chili peppers, 10 Sichuan peppercorns, an appropriate amount of salt, white sugar, 2 tablespoons of cooking wine, cover the pot and cook at high pressure for another 10 minutes.

5.Open the lid and add white radish and cook for 6-7 minutes, add chicken essence and coriander, and remove from the pot. Tip: If you like it to be heavy, add dark soy sauce, bay leaves, and star anise spices.

Lamb bone broth stew method five.

1.Wash the lamb ribs, put them in boiling water and blanch them to remove the blood, pick them up and wash them with cold water; Rinse all herbs with cold water to remove impurities and set aside.

2.Heat a pot, add sesame oil, ginger slices, stir-fry until fragrant, add the lamb ribs from method 1 and stir-fry until fragrant, then add rice wine and stir-fry until flavorful.

3.Take a casserole, put all the herbs in Method 1 except the wolfberries into the casserole, add 1300cc of water and boil until boiling.

4.Pour the lamb ribs from recipe 2 into recipe 3, bring to a boil over high heat, then turn to low heat and cook for about 1 and a half hours, then add goji berries and season with salt.

Generally, it is spicy and delicious.

Stewed mutton bone broth is a home-cooked dish, the main ingredients for making lamb hind leg bone meat, ginger, carrot, chicken essence, minced chives, coriander, balsamic vinegar, light soy sauce, umami juice, sesame oil.

Chinese stewed mutton bone broth is divided into categories, and the main ingredients of the soup are lamb hind leg bone meat, lamb hind leg bone meat, ginger, carrot and other seasonings, chicken essence, salt, etc.

Directory. 1 Ingredients:

2 Method: Raw Materials:.

Lamb hind leg meat, ginger, carrots, chicken essence, minced chives, coriander, balsamic vinegar, light soy sauce, umami sauce, sesame oil.

Method:. 1. Cut the lamb hind leg with bone meat (lamb chops are better) into pieces and put them in the pot, then put three or five slices of ginger and start to stew with cold water;

2. After the water boils, skim off the foam, add salt when the meat is stewed, and then add the chopped onion and carrot pieces to stew;

3. After the carrots are stewed, add chicken essence, sprinkle with chopped chives and chopped coriander;

4. Mix with sauce: Mix balsamic vinegar, light soy sauce, umami juice, oil and spicy seeds, and sesame oil into your favorite sauce.

Method: 1. Cut the lamb hind leg with bone meat (lamb chops are better) into pieces and put it into the pot Then put three or five slices of ginger and start to stew with cold water;

2. After the water boils, skim off the foam, add salt when the meat is stewed, and then add the chopped onion and carrot pieces to stew;

3. After the carrots are stewed, add chicken essence, sprinkle with chopped chives and chopped coriander;

4. Mix with sauce: Mix balsamic vinegar, light soy sauce, Maggi umami juice, oil and spicy seeds, and sesame oil into your favorite sauce;