How to stew milky white mutton soup?

How can mutton soup be boiled white? In fact, the ancients have already told us. Notes on Shuo Wen Jie Zi:? Beauty is sweet. From sheep, from big. ? Big sheep? Beautiful? Its original intention is that mutton tastes delicious; What about fish and sheep? Fresh? Fish and mutton are delicious. To make mutton soup white, you need to stew sheep with fish soup.

Mutton supplements qi deficiency and is good at treating spleen and stomach deficiency and cold, physical weakness and chills; Radish is cool and detoxifying, and has the effects of relieving cough and resolving phlegm, regulating qi and relieving depression, and diuresis. ?

When it is cold in winter, people like to eat mutton to keep out the cold. Mutton is warm and radish is cold. Cooking with two people can make up for it without getting angry. When it rains, it is a perfect match with chocolate, lamb chops and radishes. How to cook?

Braised lamb chop with radish is an excellent tonic soup in winter. The cooking method is simple and easy to learn, as follows:

Fresh lamb chop (or fat lamb chop) with skin, cut into pieces, soaked in cold water for two hours, to remove the fishy smell, and washed twice;

Take hot oil (lard) in an iron pan, fry a small yellow crucian carp on both sides, put in a big barrel of Nongfu Spring, add ginger slices and onion segments, boil to make soup, remove the fish and keep the soup for later use. As I said before, fish and sheep are fresh, and stewed sheep in fish soup is delicious.

Put the wok on fire, add fish cold water, soak the meat, add the lamb chops, boil them over high fire, skim the floating foam repeatedly with a spoon, then take out the lamb chops and rinse them with warm water;

Add fish soup to the casserole to a high level, add lamb chops, add a little ginger and garlic, and add spice bags (pepper, fennel, Amomum tsaoko, kaempferol, it is essential to remove the fishy smell). After boiling, simmer on low heat 1.5 hours or more.

After stewing, add radish pieces and a little medlar, stew for another 20 minutes, and add a little salt to the pan; Put it in a bowl, sprinkle with chopped green onion and coriander, and a bowl of steaming and fragrant mutton soup will be ready;

To make a dip dish, take a few peppers, roast them on the fire first, then chop them up (if there is a bowl), put them in a hot pot and bake them into Chili paste with thin oil, and pour in hot oil, which becomes a big lump of sea peppers. Add a little pepper powder, a little salt, a little chopped coriander, scoop a spoonful of lamb chop soup and mix well. I also added a little spicy chicken and ground it into chopped pepper and pepper.

Good soup must be boiled with good water, and the soup head boiled with mountain spring water is especially fresh and sweet. The radish mutton chop soup thus obtained is full of fragrance. Take a bite of a big fresh lamb chop, eat a plump and juicy white radish, and drink three bowls and five bowls warmly. It is full of fun and delicious food. ?